Beef – LIPAVI

This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.

Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.

This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.

This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.

Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.

Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.

Only sous vide processing can create hotel quality "Prime Rib" for one person at a time!

Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.

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Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

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Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

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