Chef at 17:58, 7 February 2026

2026-02-07T17:58:47Z

← Older revision		Revision as of 17:58, 7 February 2026
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	The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.		The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
	<div class="wikitable-responsive">		<div class="wikitable-responsive">
	Our current favourite cut of beef - £15.50 for 1 kg (Feb. 2026)		Our current favourite cut of beef - Slice on setting '4'

			Aldi £15.50 for 1 kg (Feb. 2026)
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Chef: /* Beef Sous-vide cooking times and temperatures */

2026-02-07T11:50:53Z

Beef Sous-vide cooking times and temperatures

← Older revision		Revision as of 11:50, 7 February 2026
Line 2:		Line 2:
	The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.		The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
	<div class="wikitable-responsive">		<div class="wikitable-responsive">
			Our current favourite cut of beef - £15.50 for 1 kg (Feb. 2026)
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	\|- style="vertical-align:top;"		\|- style="vertical-align:top;"
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	~~Our current favourite cut of beef - £15.50 for 1 kg (Feb. 2026)~~
	</div>		</div>
	<div class="wikitable-responsive">		<div class="wikitable-responsive">

Chef: /* Beef Sous-vide cooking times and temperatures */

2026-02-07T11:45:24Z

Beef Sous-vide cooking times and temperatures

@@ Line 1: / Line 1: @@
 ====Beef Sous-vide cooking times and temperatures====
 The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
 <div class="wikitable-responsive">
 {| class="wikitable"

Chef at 09:07, 18 September 2024

2024-09-18T09:07:21Z

New page

====Beef Sous-vide cooking times and temperatures====
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Cut of Beef'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Beef Brisket'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|[[Beef brisket]] (medium rare)||55°C||''131°F''||8-10 hours||24-30 hours
|- style="background: #f8f2d7;"
|Beef brisket (medium)||60C°||''140°F''||8-10 hours||24-30 hours
|- style="background: #e6e6fa;"
|Beef brisket (medium well)||65°C||''150°F''||8-10 hours||24-30 hours
|- style="background: #f8f2d7;"
|Beef brisket (well done)||70°C||''158F°''||8-10 hours||24-30 hours
|}
</div>

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Cut of Beef'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Roasting Joints'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|[[Beef roasting cuts]] (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|Beef roasting cuts (medium)||60°C ||''140°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|Beef roasting cuts (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|Beef roasting cuts (well done)||70°C ||''158°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|[[Beef short ribs]] ''eg:spare ribs''||80°C||''176°F''||8-10 hours||24-30 hours
|- style="background: #f8f2d7;"
|[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''‡'')||62°C||''144°F''||8 hours||10 hours
|}
</div>

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Cut of Beef'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Fillet Steak'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|- style="background: #e6e6fa;"
|[[Beef fillet steak]] (rare)||49°C||''120°F''||2 hours||4 hours
|- style="background: #f8f2d7;"
|Beef fillet steak (medium rare)||55°C ||''131°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|Beef fillet steak (medium)||60°C ||''140°F''||2 hours||4 hours
|- style="background: #f8f2d7;"
|Beef fillet steak (medium well)||65°C ||''150°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|Beef fillet steak (well done)||70°C ||''158°F''||2 hours||4 hours
|}
</div>

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Cut of Beef'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Rump Steak'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|[[Beef rump steak]], (rare)||49°C||''120°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|Beef rump steak (medium rare)||55°C ||''131°F''||1 hour||4 hours
|- style="background: #e6e6fa;"
|Beef rump steak (medium)||60°C ||''140°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|Beef rump steak (medium well)||65°C ||''150°F''||1 hour||4 hours
|- style="background: #e6e6fa;"
|Beef rump steak (well done)||70°C ||''158°F''||1 hour||4 hours
|}
</div>

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Beef Offal'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Beef Liver'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|[[Beef]] [[liver]] *(medium-rare)||58°C||''136°F''||60 minutes||120 minutes
|- style="background: #e6e6fa;"
|Beef liver *(pink)||62°C||''144°F''||60 minutes||120 minutes
|- style="background: #f8f2d7;"
|Beef liver *(medium)||65°C||''149°F''||60 minutes||120 minutes
|- style="background: #e6e6fa;"
|[[Veal]] (Calves) [[liver]] *(medium-rare)||58°C||''136°F''||90 minutes||120 minutes
|- style="background: #f8f2d7;"
|Veal (calves) liver *(pink)||62°C||''144°F''||90 minutes||120 minutes
|- style="background: #e6e6fa;"
|Veal (calves) liver *(medium)||65°C||''149°F''||90 minutes||120 minutes
|- style="background: #ffffff;"
|- style="vertical-align:top;"
|- style="vertical-align:top; text-align: center;"
|'''Beef Kidney'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|Beef [[Kidney]] (pink)||56°C|| ''133°F''||60 minutes||120 minutes
|- style="background: #e6e6fa;"
|Beef [[Kidney]] (medium)||60°C||''140°F''||60 minutes||120 minutes
|- style="background: #f8f2d7;"
|}
</div>

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 40%;"|'''Cut of Beef'''
!style="min-width: 30%;" colspan=2|'''Temp.'''
!style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time'''
|- style="vertical-align:top; text-align: center;"
|'''Rib-eye Steak'''
|'''(°C)'''
|'''(°F)'''
|'''Min.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|[[Beef Rib-eye steak]], (rare)||49°C||''120°F''||2 hours||4.5 hours
|- style="background: #f8f2d7;"
|Beef Rib-eye steak (medium rare)||55°C ||''131°F''||2 hours||4.5 hours
|- style="background: #e6e6fa;"
|Beef Rib-eye steak (medium)||60°C ||''140°F''||2 hours||4.5 hours
|- style="background: #f8f2d7;"
|Beef Rib-eye steak (medium well)||65°C ||''150°F''||2 hours||4.5 hours
|- style="background: #e6e6fa;"
|Beef Rib-eye steak (well done)||70°C ||''158°F''||2 hours||4.5 hours
|}
</div>

Template:SV-Beef - Revision history

Chef at 17:58, 7 February 2026

Chef: /* Beef Sous-vide cooking times and temperatures */

Chef: /* Beef Sous-vide cooking times and temperatures */

Chef at 09:07, 18 September 2024