Beef ~ Sous Vide Guide


As we already know, sous vide is a technique that allows one to evenly cook food to a specific temperature. Beef cuts that do not contain a lot of collagen are generally cooked for a short period of time, while tougher cuts of beef can be cooked for longer periods.

Tough Cuts Of Beef

Chuck Roast Chuck Arm Roast Mock Tender Roast Shoulder Clod Roast
Cross Rib Roast English Roast Country-Style Chuck Ribs Chuck Short Ribs
Chuck Eye Roast Rump Roast Top Round Roast Bottom Round Roast
Eye Of Round Roast Sirloin Tip Roast Sirloin Tip Center Roast Short Ribs
Back Ribs Beef Brisket Brisket Flat Brisket Point
Shank Cross Cut Short Ribs Ball Tip Roast Stew Beef

Tender Cuts Of Beef

Flat Iron Top Blade Steak Mock Tender Steak Shoulder Center Steak
Ranch Steak Petite Chuck Tender Roast Shoulder Tender Medallions Sierra Cut
Denver Cut Underblade Steak Chuck Eye Steak Top Round London Broil
Round Petite Tender Steaks Top Round Steak Bottom Round Steak Bottom Round London Broil
Eye Of Round Steak Sirloin Tip Center Steak Sirloin Top Side Steak Butterfly Top Round Steak
Ribeye Steak Delmonico Prime Rib Ribeye Roast
Filet Of Rib Rib Satay Cowboy Steak Rib Steak
Chef Cut Ribeye Skirt Steak Flank Steak Flap
Bone-In Strip Steak Shell Steak Strip Steak Filet Of Strip
Strip Roast Tenderloin Roast T-Bone Steak Porterhouse Steak
Filet Mignon Tenderloin Steak Hanger Steak Hanging Tender
Center Cut Sirloin Steak Sirloin Steak Coulotte Steak Filet Of Sirloin
Tri-Tip Steak Tri-Tip Roast Ball Tip Steak Bottom Sirloin Flap Meat
Cubed Steak Beef Kabob Stir-fry Beef Fajita Beef
Ground Beef
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