Sous Vide is not magic. It is among the SIMPLEST methods of cooking. It is used to make food MORE safe for consumption than it was before. This is probably how cooking became popular in the first place: primitive populations realized that less people got sick if heat was applied to food before consumption, and culinary arts were born. Sous Vide Temperature and Time are simple but essential elements that form the keys to Sous Vide Success.
While beef and lamb are most commonly cooked with the appearance of “rareness” in mind, the principle applies to all meats. The lower the temperature, the more “raw” the meat will appear to be. Meat–ANY MEAT–can appear to be almost completely raw, and, yet, be safe to eat, as a result of SV processing (low temperature pasteurization). If your 2” Rib Eye steak, for example, appears to be rare after being processed for two hours @129F, that same steak will appear to be rare after twelve, even eighteen hours @129F.
The presence of myoglobin is what causes the meat to appear rare. We know that temperatures above 132F will cause the myoglobin to denature and lose its color. Time itself contributes to the dissipation of myoglobin as well, so a piece of beef processed for 48 hours will not appear to be as rare as a steak cooked for 12 hours, even at the lowest of acceptable temperatures.
The longer meat is processed via SV, the more tender it will become. In the case of very tender steaks, they may be tender before they even go in the bag, but they will become more so as time passes. Tough cuts may take up to 72 hours to become tender, but even the toughest of cuts will eventually get tender, even @129F. The presence of bone may interfere somewhat, and cuts with bones should be processed a little hotter–closer to 132F is enough, though–a mere three degrees. The higher the temperature, the faster the tenderization process will occur, and the more “damage” to the structural integrity of meat will also occur. This is why seasoned practitioners always seem to shoot for lower temps and longer times.
If there are bones still attached to the meat, I usually recommend 132F to compensate for the difference in thermal conductivity of bone vs meat. Temperatures can range up to as high as you want, but, to fully take advantage of the SV process, they rarely go above 150F. The appearance of doneness that we refer to as
That being said, tender cuts like Filet, NY, etc. MAY achieve pasteurization @129F Rare within 4 hours, but should still be consumed immediately to avoid myoglobin dissipation as a result of time. Tough cuts like Brisket, Chuck, Eye of Round, Round, etc., achieve the pasteurized state at the same rate, but take longer, or, even, MUCH longer to achieve tenderness, depending on the temperature used. @129F, some cuts can take as long as 96 hours to become tender. Since MOST tough cuts are preferred
desirable results can usually be achieved within 48 hours, with the added application of the pinch test.
In the case of cured beef, the concept of rareness goes out the window, and, typically, temps between 140f and 150F create the highest quality product, meanwhile causing the least cellular damage and color degradation.
Tender steaks do not need to be pasteurized as long as you plan to eat them immediately after processing. 2 hours is usually enough for most steaks of a pound or less, but up to four will still give you great results.
In order to be safe (and to pasteurize), processing temps can start as low as 129F. Temperatures can range up to as high as you want, but, to fully take advantage of the SV process, they
most people are much more familiar with, and prefer, the appearance of well done. Therefore, boneless pork is typically processed at temps
Cuts with a lot of bone may require an extra 5F to minimize “pink along the bone,” where penetration experiences greater resistance–processing at the lower temps may run the risk of pathogen free autolysis, which is what typically creates a sour, “off” odor, and even bag inflation.
Most pork cuts are then “reprocessed” via BBQ, smoker, oven, fryer, etc. The results still benefit from the SV processing, as most practitioners discover in short order.
That being said, tender cuts like chops, baby backs, and tenderloin achieve pasteurization @135F-140F “Medium” within 4 hours. Tougher cuts like shoulder, leg, spareribs and belly achieve the pasteurized state at the same rate, but take longer to achieve tenderness, depending on the temperature used.
although many people go considerably longer, and hotter, to achieve the “pulled pork” result. Again, use the pinch test to refine results.
A word about fresh pork: Fortunately for us, our romantic notions about food safety have been dispelled, as a result of learning about SV. Not so for the public. If you plan to serve fresh pork “right out of the bag,” and you process lower than 145F, you may find yourself making last minute adjustments to accommodate your guests.
Even though poultry CAN be safe at 132F, most people are much more familiar with, and prefer, the appearance of well done, with the occasional exception of duck breast. Therefore,
Chicken (and other poultry) are frequently “reprocessed” via BBQ, smoker, oven, fryer, etc. The results still benefit from the SV processing, as most practitioners discover in short order.
That being said, chicken achieves pasteurization @135F within 4 hours. Turkey takes longer, only because it is larger, so, usually 6 to 8 hours becomes the guideline. Some people process drunsticks and thighs longer, or higher, to achieve desired results, but this is optional. Tenderness is rarely an issue with poultry, but, the pinch test can still be applied as desired.
If there are bones still attached to the meat, I usually recommend 132F to compensate for the difference in thermal conductivity of bone vs meat. Temperatures can range up to as high as you want, but, to fully take advantage of the SV process,
That being said, tender cuts racks and chops achieve pasteurization @129F, “Rare” within 4 hours. Tougher cuts like leg and shoulder achieve the pasteurized state at almost the same rate (due to slight differences in thickness), but take longer to achieve tenderness, depending on the temperature used. @129F-132F, some cuts can take as long as 48 hours to become tender, although somewhere between 24 and 36 hours usually achieves excellent results. Again, use the added application of the pinch test.
Time results may vary, so, the best way to tell if your meat is tender to your liking is to “pinch” it, while it is still in the bag. It’s pretty easy to tell using this method, even for the novice.
Shocking refers to putting a completed SV project into cold water, or ice water, to quickly reduce the temperature to safe levels (40F). This cannot be achieved practically by just putting a hot package in a refrigerator, and, it also puts surrounding foods at risk by raising the temperature inside the fridge. Therefore, sealed packages to be served later should be cooled in ice water, or, at least, cold running tap water, to 70F within two hours after processing, and to 40F within two hours after that.
It is also available to check inverse of the rate as 1 Zambian Kwacha to South African Rand. Exchange Rates are updated each minute at 1exchangerate.com. In addition to the exchange rate, you are also able to get South African Rand and Zambian Kwacha currency to any other money exchanges. You can calculate cross rates of these two exchange rate by using the currency calculator below.
What can I say about this family? That they are the sweetest family ever? That I had a blast chasing around their little mister? This is one of those families that we shot their engagement session and fell in love with them, then we shot their wedding and they became family, and when one of your favorite couples comes back and asks you to photograph their family, it means so much to you. I (Katelyn), can not tell you what it means to have clients that you love so much that you stick with them throughout their entire journey! Good luck Catherine and Tyler with soon to be baby number two! We can not wait to see their little face!
Used to treat the following internal and external parasites: gastrointestinal roundworms, lungworms, grubs, sucking lice, and mange mites of cattle; and gastrointestinal roundworms, lungworms, lice, and mange mites of swine. Give subQ injection (only) in front or behind the shoulder at the rate of 1 mL per 110 lb (50 kg) body weight for cattle; 1mL subQ in neck per 75lb for swine. Do not treat cattle within 35 days of slaughter. Because a withdrawal time in milk has not been established, do not use in female dairy cattle of breeding age. Do not treat swine within 18 days of slaughter.
Applicator: The recommended applicator (product code 141343) for this product is sold separately. Free applicator with purchase of 1,000 or more total milliliters. Large Quantity Orders: Please call for pricing on large quantity orders. Shipping: Free shipping is available with orders over $65. See Shipping Information for more details.
Southern Plains Vet Supply has four primary shipping options – UPS Ground, UPS 3 Day Select, UPS 2nd Day Air, and UPS Next Day Air. The cost of the Shipping and Handling options are calculated based on multiple factors, such as: weight, size, and the location to which the order is being shipped. You can see this amount after entering your shipping address at checkout.
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For orders with products that do not require refrigeration, we encourage our customers to choose the UPS Ground shipping option, for it is the most economical shipping option offered. For information regarding the shipping of vaccines and other refrigerated products, please see the "Vaccines & Other Refrigerated Products” section, below.
UPS Ground shipping is our standard shipping option. UPS Ground is FREE for all qualifying orders over $65. If your order is under our $65 minimum free shipping threshold, the shipping charges will be based on UPS’s Ground Shipping Policy. UPS Ground shipping is not available for orders that include products that require refrigeration, such as vaccines.
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For vaccine orders over $250, we provide free overnight shipping to customers outside of our normal one-day delivery range. All vaccines and other products that require refrigeration are shipped by default through the standard shipping option with insulation and frozen gel-packs. For orders under $250 that have destinations outside of our two-day delivery zone, we recommend that you choose UPS Second Day or Next Day Air as your shipping option. Southern Plains Vet Supply is not responsible for the arrival temperature of vaccines and other refrigerated products if the customer declines express shipping. These products are NOT shipped on Friday and will be shipped separately from non-refrigerated items.
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