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Sous Vide 21
Bottom Round Roast
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Brisket
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Cheek
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 149ºF for 2 to 3 Days (65.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Chuck Roast
Medium Rare 131ºF for 36 to 60 Hours (55.0ºC)
Flaky and Tender 161ºF for 1 to 2 Days (71.6ºC)
Well-Traditional 176ºF for 12 to 24 Hours (80ºC)
Pot Roast
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Prime Rib Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
Rib Eye Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
Ribs
Medium Rare 131ºF for 48 to 60 Hours (55.0ºC)
Flaky and Tender 141ºF for 2 to 3 Days (60.5ºC)
Well-Traditional 156ºF for 1 to 2 Days (68.8ºC)
Shank
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Short Ribs
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Flaky and Tender 150ºF for 18 to 36 Hours (65.5ºC)
Well-Traditional 175ºF for 12 to 24 Hours (79.4ºC)
Sirloin Roast
Medium Rare 131ºF for 5 to 10 Hours (55.0ºC)
Medium 140ºF for 5 to 10 Hours (60.0ºC)
Stew Meat
Medium Rare 131ºF for 4 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 8 Hours (60.0ºC)
Sweetbreads
Medium 140ºF for 30 to 45 Min (60ºC)
Pre-Roasting 152ºF for 60 Min (66.7ºC)
Tenderloin Roast
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 3 to 6 Hours (60.0ºC)
Tongue
Low and Slow 140ºF for 48 Hours (60.0ºC)
High and Fast 158ºF for 24 Hours (70.0ºC)
Top Loin Strip Roast
Medium Rare 131ºF for 4 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 8 Hours (60.0ºC)
Top Round
Roast
Medium Rare 131ºF for 1 to 3 Days (55.0ºC)
Medium 140ºF for 1 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Tri-Tip Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
BEEF - ROASTS AND TOUGH CUTS
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