Template: SV-Beef: Difference between revisions
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====Beef Sous-vide cooking times and temperatures=== | ====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. | 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"> | ||
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|'''Max.''' | |'''Max.''' | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef | |[[Beef brisket]] (medium rare)||55°C||''131°F''||8-10 hours||24-30 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef brisket (medium)||60C°||''140°F''||8-10 hours||24-30 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef brisket (medium well)||65°C||''150°F''||8-10 hours||24-30 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef brisket (well done)||70°C||''158F°''||8-10 hours||24-30 hours | ||
|} | |} | ||
</div> | </div> | ||
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|'''Max.''' | |'''Max.''' | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef | |[[Beef roasting cuts]] (medium rare)||55°C ||''131°F''||10 hours||24-28 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef roasting cuts (medium)||60°C ||''140°F''||10 hours||24-28 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef roasting cuts (medium well)||65°C ||''150°F''||10 hours||24-28 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef roasting cuts (well done)||70°C ||''158°F''||10 hours||24-28 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef short ribs]] ''eg:spare ribs''||80°C||''176°F''||8-10 hours||24-30 hours | |[[Beef short ribs]] ''eg:spare ribs''||80°C||''176°F''||8-10 hours||24-30 hours | ||
| Line 63: | Line 63: | ||
|'''Min.''' | |'''Min.''' | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef | |[[Beef fillet steak]] (rare)||49°C||''120°F''||2 hours||4 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef fillet steak (medium rare)||55°C ||''131°F''||2 hours||4 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef fillet steak (medium)||60°C ||''140°F''||2 hours||4 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef fillet steak (medium well)||65°C ||''150°F''||2 hours||4 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef fillet steak (well done)||70°C ||''158°F''||2 hours||4 hours | ||
|} | |} | ||
</div> | </div> | ||
| Line 88: | Line 88: | ||
|'''Max.''' | |'''Max.''' | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef | |[[Beef rump steak]], (rare)||49°C||''120°F''||1 hour||4 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef rump steak (medium rare)||55°C ||''131°F''||1 hour||4 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef rump steak (medium)||60°C ||''140°F''||1 hour||4 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef rump steak (medium well)||65°C ||''150°F''||1 hour||4 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef rump steak (well done)||70°C ||''158°F''||1 hour||4 hours | ||
|} | |} | ||
</div> | </div> | ||
| Line 153: | Line 153: | ||
|'''Max.''' | |'''Max.''' | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|[[Beef | |[[Beef Rib-eye steak]], (rare)||49°C||''120°F''||2 hours||4.5 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef Rib-eye steak (medium rare)||55°C ||''131°F''||2 hours||4.5 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef Rib-eye steak (medium)||60°C ||''140°F''||2 hours||4.5 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Beef Rib-eye steak (medium well)||65°C ||''150°F''||2 hours||4.5 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Beef Rib-eye steak (well done)||70°C ||''158°F''||2 hours||4.5 hours | ||
|} | |} | ||
</div> | </div> | ||
Latest revision as of 09:07, 18 September 2024
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.
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Brisket | (°C) | (°F) | Min. | Max. |
| Beef brisket (medium rare) | 55°C | 131°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium) | 60C° | 140°F | 8-10 hours | 24-30 hours |
| Beef brisket (medium well) | 65°C | 150°F | 8-10 hours | 24-30 hours |
| Beef brisket (well done) | 70°C | 158F° | 8-10 hours | 24-30 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Roasting Joints | (°C) | (°F) | Min. | Max. |
| Beef roasting cuts (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Beef roasting cuts (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Beef roasting cuts (well done) | 70°C | 158°F | 10 hours | 24-28 hours |
| Beef short ribs eg:spare ribs | 80°C | 176°F | 8-10 hours | 24-30 hours |
| Beef, silverside joint (medium - ‡) | 62°C | 144°F | 8 hours | 10 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Fillet Steak | (°C) | (°F) | Min. | |
| Beef fillet steak (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Beef fillet steak (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Beef fillet steak (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Beef fillet steak (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Beef fillet steak (well done) | 70°C | 158°F | 2 hours | 4 hours |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rump Steak | (°C) | (°F) | Min. | Max. |
| Beef rump steak, (rare) | 49°C | 120°F | 1 hour | 4 hours |
| Beef rump steak (medium rare) | 55°C | 131°F | 1 hour | 4 hours |
| Beef rump steak (medium) | 60°C | 140°F | 1 hour | 4 hours |
| Beef rump steak (medium well) | 65°C | 150°F | 1 hour | 4 hours |
| Beef rump steak (well done) | 70°C | 158°F | 1 hour | 4 hours |
| Beef Offal | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Beef Liver | (°C) | (°F) | Min. | Max. |
| Beef liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Beef liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Beef liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Veal (Calves) liver *(medium-rare) | 58°C | 136°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(pink) | 62°C | 144°F | 90 minutes | 120 minutes |
| Veal (calves) liver *(medium) | 65°C | 149°F | 90 minutes | 120 minutes |
| Beef Kidney | (°C) | (°F) | Min. | Max. |
| Beef Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Beef Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |
| Cut of Beef | Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Rib-eye Steak | (°C) | (°F) | Min. | Max. |
| Beef Rib-eye steak, (rare) | 49°C | 120°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium rare) | 55°C | 131°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium) | 60°C | 140°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (medium well) | 65°C | 150°F | 2 hours | 4.5 hours |
| Beef Rib-eye steak (well done) | 70°C | 158°F | 2 hours | 4.5 hours |