Our Process.

Sous Vide is a French cooking method, translated to “under vacuum” and refers to the process of vacuum-sealing food in bags and immersing the bags in water. The water is set at a very precise, low temperature and cooked for an average of 18 hours. Rather than relying on perfect timing, sous vide relies on the perfect temperature which means we can offer a consistently tender, high-quality product at scale with the capacity to cook 100 tonnes a week.  

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  Once our products have been cooked for 18 hours, the product is transferred to a rapid chill tank, bringing down the temperature rapidly. This cook-chill method guarantees an extended shelf life that you cannot achieve on fresh meat.

  With this method, all our meat products are cooked to 80% doneness. This is beneficial to any chef or buyer as the only thing left to do is to choose a preferred cooking method to finish the product off. A few examples to do this may include using the grill, oven or hot plate!

  Our process guarantees that you will get highly repeatable results every time. The sous vide method produces juicy and flavourful products that are reliable and reproducible. It is very cost and time effective, and not to mention, the shelf-life of sous vide products significantly increases due to this amazing method.