Template: SV-Beef: Difference between revisions
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(Created page with "<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 |- s...") |
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====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. | |||
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Revision as of 17:54, 17 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 |