Sous-vide is a restaurant technique growing more popular with home cooks. Sous-vide cooking works well with meat, because it brings it to proper temperature gently, in a water bath, without losing moisture and flavor. A final sear creates great texture and flavor. Try it with our cuts selected for this method.
Cooking sous-vide is a technique that is increasingly popular with the home cook. Meat is sealed in a pouch, and then immersed in precisely-controlled warm water for a long period of time. Sous-vide cooking works well with meat, because it brings meat to proper cooked temperature gently, without losing moisture and flavor. Searing the meat is the final step to creating great texture and flavor with sous-vide. If you’ve never cooked this way before, take a minute to learn more about sous-vide cooking in our short primer.
