Sous Vide Time and Temperature Tables for Proteins

The following sous vide time and temperature tables are adapted from the Modernist Cuisine Kitchen Manual.

Here are a few general tips on cooking proteins sous vide:​

  • ​Add seasonings as desired and small amount of fat (butter, olive oil) to bags before cooking.
  • Use small amounts of salt (if any) for long cooks (more than 12 hrs).
  • Use probe thermometer to check internal temperature--this is most applicable to short cooks (4 hours or less).
  • Bolded times and temps are recommended.

Beef, Lamb, Veal, Game

Thickness (In/cm)

Temp (F/C)

Time
(hr)

Notes

Rare

Med. Rare

Med.

Well

Min.

Max

Add 30-45 minutes/inch of thickness for steaks/chops

​Add 30-60 minutes to total time if from frozen

Tender Cuts

Beef Steak
(Filet, rib eye, strip, etc) Chops, Cutlets

1/2.5

​129/54

​133/56

140/60

154/68

1

4

Do not cook below 131F for > 2 hrs

Roasts:
Standing Rib, Prime Rib

3+/7.5+

133/56

140/60

150/66

158/70

5
(chewy)

14 (flaky)

Lamb
(leg of, loin)

2.5/7

131/54

135/57

138/59

144/62

10

24-48

Tough Cuts (use for grass-fed beef, bison, and game) 

Short Ribs

n/a

133/56

140/60

150/66

158/70

24 (firm)

72 (tender)

​Do the long cook!

Brisket, Flank, Flatiron, Hanger

1+/2.5+

131/55

149/65

63/145

158/70

24

72

Round Steak, Sirloin, Game Steaks

1/2.5

​129/54

​133/56

140/60

154/68

1

6

Too lean for super long cook

Chuck

2+/5+

133/56

136/58

144/62

162/72

18

48

Pork

Thickness (In/cm)

Temp (F/C)

Time (hr)

Notes

Juicy

Flaky

Min.

Max

​Add 60 minutes/inch of thickness

Add 30-60 minutes to total time if starting from frozen​

Tender Cuts

Loin, Tenderloin, Chops

1+/2.5+

144/62

158/70

1

3

Too lean for super long cook

Roast

2+/5+

144/62

158/70

3

6

Too lean for super long cook

Tough Cuts

Ribs

n/a

150/66

158/70

24 (firm)

48 
(tender)

​Do the long cook!

Belly

2/5

158/70

190/88

8

72

​Use shorter time for higher temps

Shoulder

2+/5+

140/60

149/65

36

72

Use shorter time for higher temp

Poultry

Thickness (In/cm)

Temp (F/C)

Time (hr)

Notes

Some Pink
(juicy)

No Pink
(flaky)

Min

Max

Add 30-45 minutes/inch of thickness

​Add 30-60 minutes if from frozen

White Meat

Chicken, Turkey breast, boneless

1+/2.5+

142/61

149/65

1

2-4

​Gets mushy
if in too long

Chicken, Turkey breast, bone-in

2+/5+

140/60

144/62

2.5

4-6

​Gets mushy if in too long

Chicken, Turkey wing

1+/2.5+

144/62

162/72

12
(144F)

8
(162F)

Gets mushy if in too long

Duck Breast
(same for goose, grouse, pigeon, and ostrich fillet)

1+/2.5+

129/54

136/58

​1.5

4-6

​If using lower temp, cook for longer time to pasturize

Dark Meat

Chicken/Turkey thigh, leg, boneless

1+/2.5+

154/68

165/74

2

4-6

Chicken/Turkey thigh, leg, bone-in 
(same for goose, grouse, pigeon, guinea hen, duck)

1+/2.5+

154/68

165/74

2

6-8

Seafood

Thickness (In/cm)

Temp (F/C)

Time
(minutes)

Notes

Tender

Firm

Flaky

Min

Max

​Add 15 minutes/half-inch

Add 30-60 minutes frozen, depending on thickness

Lean Fish
(Bass, Cod, Flounder, Grouper, Halibut, Mahi Mahi, Pike, Roughy, Bass, Snapper, Sole, Swordfish, Tilapia, Trout, Tuna, etc.) 

0.5-1/
1.25-2.5

110/44

​118/48

126/52

20-30

30-40

Fatty Fish
(Anchovies, Herring, Mackerel, Salmon, Sardines, Shad, etc.)

0.5-1/
1.25-2.5

106/41

115/46

126/52

20-30

30-40

​Warning! Below pasteurization temp (131F), do not cook for more than 2 hrs!

Shellfish
(Lobster, Scallops, Shrimp)

1+/2.5+

133/56

140/60

n/a

15
(small shrimp, oysters, clams)

45-60
(jumbo shrimp, lobster)

Cook lobster claws, mussels, clams, and other "tough" shellfish at higher temps.

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