Foodservice

Sous Vide

Sous vide is a long established and increasingly popular cooking process in which food (eg a cut of meat) is vacuum sealed in a pouch and cooked at a comparatively low temperature for a long period of time, usually in a water bath. Many chefs are taking advantage of its benefits and are using it to experiment with new dishes and as a result, the number of sous vide recipes and the knowledge of the sous vide process is growing rapidly.

To help you take advantage of this opportunity, AHDB Beef and Lamb has identified a range of beef and lamb cuts which are suitable for the sous vide cooking method, with help from Michelin-starred chefs Phil Howard, Anthony Demetre and Andreas Antona - and Master Chefs Steve Love and Jenny Jones.

 

PROFIT FROM THE BEEF CHUCK AND SOUS VIDE

Profit from the Beef Chuck and Sous Vide

PROFIT FROM THE LAMB BREAST AND SOUS-VIDE

Profit from the Lamb Breast and Sous-Vide

PROFIT FROM SOUS VIDE RAW BOOKLET

Profit from Sous Vide Raw Booklet
 

BEEF CHUCK SOUS VIDE RANGE

Master chef, Steve Love and master butcher Dick van Leeuwen have pooled their vast knowledge to create an innovative range of cuts from the beef chuck which are ideal for sous vide cooking

SOUS VIDE RANGE


Michelin starred chef, Anthony Demetre and master butcher Dick van Leeuwen have pooled their vast knowledge to create an innovative range of beef and lamb cuts which are ideal for sous vide cooking

SOUS VIDE CUTTING SPECIFICATIONS

Beef and lamb sous vide range cutting specifications


About the QSM

About the QSM

Read about the standards and specifications behind the Quality Standard Mark Scheme for beef and lamb >>
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Meat Purchasing Guide App

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Materials for Foodservice QSM Scheme Members

Materials for Foodservice QSM Scheme Members