LIPAVI - Professional Sous Vide Equipment

Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020

While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.

Prep: 0:30:00 Cook: 1:00:00 Medium

Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.

Prep: 0:30:00 Cook: 1:00:00 Medium

A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.

Prep: 0:30:00 Cook: 1:00:00 Medium

What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.

Prep: 0:30:00 Cook: 1:00:00 Medium

Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.

Prep: 0:30:00 Cook: 1:00:00 Medium