Sous Vide Time and Temperature Tables for Proteins (With Printables!)

By trk

Last Updated: October 7, 2020

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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).
Bolded times and temps are recommended.

Scroll down for printable versions.

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 pasteurize
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.

If you want to print:

Download beef, veal, and game chart

Download pork chart

Download poultry chart

Download seafood chart

NOTE: Some charts may not fit on one page (we're looking at you, beef/lamb/veal/game). To fix this, don't just click on the file and print. Instead, download the file, open in an image editor, and choose Print>Fit to Page. This should get it all on one page.

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