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Although sous vide literally means under vacuum in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control.
Beef Index Beef Pork Poultry Fish Misc. Beef is highly recommended for Sous Vide. You can produce some astonishing results with chewy and tough cuts like for instance brisket. Beef must not exceed 60 degrees c. This will result in meat that is gray, chewy and in general bland.