beef recipes

Sous Vide Cooking & Storing

Sous vide time charts indicating if your meat is safely cooked in your sous vide; very helpful storing time chart which prologs shelf life. My personal sous vide chart can he found here.

Sous Vide Pasteurization Times for Meat

(Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)

5 mm2 hr1¼ hr60 min45 min40 min30 min
10 mm2 hr1½ hr1¼ hr55 min45 min40 min
15 mm2¼ hr1¾ hr1½ hr1¼ hr60 min55 min
20 mm2½ hr2 hr1¾ hr1½ hr1¼ hr1¼ hr
25 mm2¾ hr2¼ hr2 hr1¾ hr1½ hr1½ hr
30 mm3 hr2½ hr2 hr2 hr1¾ hr1½ hr
35 mm3¼ hr2¾ hr2¼ hr2 hr2 hr1¾ hr
40 mm3½ hr3 hr2½ hr2¼ hr2¼ hr2 hr
45 mm4 hr3¼ hr3 hr2¾ hr2½ hr2¼ hr
50 mm4½ hr3¾ hr3¼ hr3 hr2¾ hr2½ hr
55 mm5 hr4¼ hr3¾ hr3½ hr3 hr3 hr
60 mm5¼ hr4¾ hr4¼ hr3¾ hr3½ hr3¼ hr
65 mm6 hr5¼ hr4¾ hr4¼ hr4 hr3¾ hr
70 mm6½ hr5¾ hr5¼ hr4¾ hr4¼ hr4 hr
5 mm25 min25 min18 min16 min14 min13 min
10 mm35 min30 min30 min25 min25 min25 min
15 mm50 min45 min40 min40 min35 min35 min
20 mm60 min55 min55 min50 min45 min45 min
25 mm1¼ hr1¼ hr1¼ hr60 min55 min55 min
30 mm1½ hr1½ hr1¼ hr1¼ hr1¼ hr1¼ hr
35 mm1¾ hr1½ hr1½ hr1½ hr1¼ hr1¼ hr
40 mm1¾ hr1¾ hr1¾ hr1½ hr1½ hr1½ hr
45 mm2¼ hr2 hr2 hr1¾ hr1¾ hr1¾ hr
50 mm2½ hr2¼ hr2¼ hr2 hr2 hr2 hr
55 mm2¾ hr2¾ hr2½ hr2½ hr2¼ hr2¼ hr
60 mm3 hr3 hr2¾ hr2¾ hr2½ hr2½ hr
65 mm3½ hr3¼ hr3¼ hr3 hr3 hr2¾ hr
70 mm3¾ hr3¾ hr3½ hr3¼ hr3¼ hr3¼ hr

Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat starting at 41°F (5°C).

Note that if the beef is seasoned using a sauce or marinate which will acidify the beef, then the pasteurizing times may need to be doubled to accommodate the increased thermal tolerance of Listeria.

For tough but flavorful cuts of beef–such as top blade, chuck, and top round–season the meat and cook in a 131°F (55°C) water bath for 24–48 hours. This is the lowest temperature at which (insoluble) collagen denatures (dissolves) into gelatin, at higher temperatures the denaturing occurs more quickly.

Sous Vide Pasteurization Time for Poultry

(starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath)

5 mm2¼ hr1¾ hr1¼ hr45 min35 min25 min18 min15 min13 min
10 mm2¼ hr1¾ hr1¼ hr55 min40 min35 min30 min25 min20 min
15 mm2½ hr1¾ hr1½ hr1¼ hr50 min45 min40 min35 min30 min
20 mm2¾ hr2 hr1¾ hr1¼ hr1¼ hr55 min50 min45 min40 min
25 mm3 hr2¼ hr2 hr1½ hr1½ hr1¼ hr1¼ hr60 min55 min
30 mm3¼ hr2¾ hr2¼ hr2 hr1¾ hr1½ hr1½ hr1¼ hr1¼ hr
35 mm3¾ hr3 hr2½ hr2¼ hr2 hr1¾ hr1¾ hr1½ hr1½ hr
40 mm4 hr3¼ hr2¾ hr2½ hr2¼ hr2 hr2 hr1¾ hr1¾ hr
45 mm4½ hr3¾ hr3¼ hr3 hr2¾ hr2½ hr2¼ hr2 hr2 hr
50 mm4¾ hr4¼ hr3¾ hr3¼ hr3 hr2¾ hr2½ hr2½ hr2¼ hr
55 mm5¼ hr4½ hr4 hr3¾ hr3½ hr3¼ hr3 hr2¾ hr2¾ hr
60 mm5¾ hr5 hr4½ hr4¼ hr3¾ hr3½ hr3¼ hr3¼ hr3 hr
65 mm6¼ hr5½ hr5 hr4½ hr4¼ hr4 hr3¾ hr3½ hr3¼ hr
70 mm7 hr6 hr5½ hr5 hr4¾ hr4½ hr4¼ hr4 hr3¾ hr

Time required for at least a one million to one reduction in Listeria and a ten million to one reduction in Salmonella in poultry starting at 41°F (5°C).

Pasteurization Time for Fish

Pasteurization Time for Lean Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)

5 mm2½ hr1¾ hr1¼ hr50 min35 min30 min
10 mm2¾ hr2 hr1½ hr60 min45 min35 min
15 mm2¾ hr2 hr1½ hr1¼ hr55 min50 min
20 mm3 hr2¼ hr1¾ hr1½ hr1¼ hr60 min
25 mm3¼ hr2½ hr2 hr1¾ hr1½ hr1¼ hr
30 mm3¾ hr3 hr2½ hr2 hr1¾ hr1¾ hr
35 mm4 hr3¼ hr2¾ hr2½ hr2¼ hr2 hr
40 mm4½ hr3¾ hr3 hr2¾ hr2½ hr2¼ hr
45 mm4¾ hr4 hr3½ hr3¼ hr2¾ hr2½ hr
50 mm5¼ hr4½ hr4 hr3½ hr3¼ hr3 hr
55 mm5¾ hr5 hr4½ hr4 hr3¾ hr3½ hr
60 mm6¼ hr5½ hr5 hr4½ hr4 hr3¾ hr
65 mm7 hr6 hr5½ hr5 hr4½ hr4¼ hr
70 mm7½ hr6¾ hr6 hr5½ hr5 hr4¾ hr

Pasteurization Time for Fatty Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)

5 mm4¼ hr3 hr2 hr1½ hr60 min40 min
10 mm4¼ hr3 hr2 hr1½ hr1¼ hr50 min
15 mm4½ hr3¼ hr2¼ hr1¾ hr1¼ hr60 min
20 mm4¾ hr3½ hr2½ hr2 hr1½ hr1¼ hr
25 mm5 hr3¾ hr2¾ hr2¼ hr1¾ hr1½ hr
30 mm5¼ hr4 hr3¼ hr2½ hr2¼ hr2 hr
35 mm5½ hr4¼ hr3½ hr3 hr2½ hr2¼ hr
40 mm6 hr4¾ hr4 hr3¼ hr3 hr2½ hr
45 mm6½ hr5¼ hr4¼ hr3¾ hr3¼ hr3 hr
50 mm7 hr5¾ hr4¾ hr4¼ hr3¾ hr3¼ hr
55 mm7½ hr6¼ hr5¼ hr4¾ hr4¼ hr3¾ hr
60 mm8 hr6¾ hr5¾ hr5¼ hr4¾ hr4¼ hr
65 mm8½ hr7¼ hr6¼ hr5¾ hr5¼ hr4¾ hr
70 mm9¼ hr8 hr7 hr6¼ hr5¾ hr5¼ hr

Pasteurization times for a one million to one reduction of Listeria in fin-fish.

Sous Vide Cook-Chill Safety

If you’re not going to eat all your food immediately, then you need to know that some bacteria are able to make spores. Spores themselves will not make you sick, but they can become active bacteria that could. Cooking to kill active bacteria like ListeriaSalmonella, and E. coli will leave these spores unharmed. If you keep your food hot, then the spores will not become active bacteria. But when you cool your food, the spores can become active bacteria.

If you cool your food too slowly or store it for too long, then these active bacteria can multiply and make you sick. To keep these spores from becoming active bacteria, you must quickly cool your food – still sealed in its pouch – in ice water that is at least half ice until it’s cold all the way through. You can then store your food in your refrigerator for a few days or freeze it for up to a year. 

Cooling Time to 41°F (5°C) in Ice Water

5 mm5 min3 min3 min
10 mm14 min8 min6 min
15 mm25 min14 min10 min
20 mm35 min20 min15 min
25 mm50 min30 min20 min
30 mm1¼ hr40 min30 min
35 mm1½ hr50 min35 min
40 mm1¾ hr1 hr45 min
45 mm2¼ hr1¼ hr55 min
50 mm2¾ hr1½ hr1 hr
55 mm3¼ hr1¾ hr1¼ hr
60 mm3¾ hr2 hr1½ hr
65 mm4¼ hr2¼ hr1¾ hr
70 mm4¾ hr2¾ hr2 hr
75 mm5½ hr3 hr2¼ hr
80 mm3½ hr2½ hr
85 mm3¾ hr2¾ hr
90 mm4¼ hr3 hr
95 mm4¾ hr3½ hr
100 mm5 hr3¾ hr
105 mm5½ hr4 hr
110 mm6 hr4½ hr
115 mm4¾ hr

Sous Vide Safe Fridge temperature

For cook-chill sous vide, Listeria monocytogenes and the spore-forming pathogenic bacteria are our pathogens of interest. That’s because Listeria is the most heat resistant non-spore-forming pathogen and can grow at refrigerator temperatures, but appears to require more bacteria to make you sick than Salmonella or E. coli. Most experts recommend a 6 decimal reduction in Listeria if you don’t know the contamination level of your food.

While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinumC. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at

  • below 36.5°F (2.5°C) for up to 90 days,
  • below 38°F (3.3°C) for less than 31 days,
  • below 41°F (5°C) for less than 10 days, or
  • below 44.5°F (7°C) for less than 5 days

to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin.


Since the spores of non-proteolytic C. botulinum are not inactivated by pasteurization, the fish should be stored at below 38°F (3.3°C) for no more than three to four weeks.

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sous vide

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