What is sous vide, exactly?

Sous vide steak is becoming more and more popular in restaurants and kitchens all over the world. Sous vide (pronounced soo-veed) is a French term that means “under vacuum.” It is a cooking technique that uses low temperatures to cook food slowly in airtight plastic bags. This results in evenly cooked food with a lot of flavor. Keep reading to learn more about the benefits of sous vide steak and why professional restaurants around the world are choosing to serve it.


What are the benefits of sous vide steak?

First, sous vide cooking is very consistent. You can cook a steak to the perfect temperature every single time, ensuring that every guest gets the exact doneness that they are looking for. Second, it requires very little active cooking time on the chef’s part, which frees up time to focus on other dishes. Third, the sous vide process results in steaks that are extremely tender and retain more moisture than traditional cooking methods. Finally, sous vide steak is packed with flavor because all of the juices are sealed in while it cooks. 

For all these reasons, sous vide steak is an excellent choice for any professional chef who wants to serve only the best to their guests. 


It’s clear that sous vide steak comes with tremendous benefits but, as usual, there’s a catch; the sous vide process inherently requires longer cooking times to ensure consistent results. Fortunately, Cuisine Solutions can take care of that part for you.

Backed by a robust global production network, Cuisine Solutions offers a wide variety of pre-cooked sous vide steak options that can be served as-is or incorporated into your new or existing menu. With our pre-cooked products, your kitchen staff can serve precisely-cooked, gourmet meals in minutes with minimal work required.

Cuisine Solutions dishes arrive frozen and can be stored for up to 18 months while retaining their full freshness and flavor, then thawed and kept refrigerated for up to 7 days prior to service. In addition to being a convenient bulk purchase option, the long shelf life of Cuisine Solutions sous vide steak makes commercial kitchens less susceptible to volatility in food supply chains and market prices.


When it comes to sous vide steak, there are many different options to choose from. Beef steak is one of the most popular sous vide options, and there are many different cuts to choose from. For example, sirloin and ribeye steaks are both popular choices. Fish steaks are another option, and they can be made with a variety of different kinds of fish. Salmon, tuna, and swordfish are all common choices. Other sous vide meat options include pork, chicken, and lamb. No matter what kind of sous vide steak you choose, it is important to cook it properly in order to avoid overcooking or undercooking the meat. Sous vide steak is a delicious option for any meal, and it can be enjoyed by people of all dietary preferences.


Traditionally, your steak meals would require a considerably longer amount of prep time as you season and prepare the food, multitasking on many different cook times on an array of dishes. Then there is the cleaning of the various cooking instruments involved in the process such as utensils, pots, and pans. With sous vide, prep and cooking times have been reduced to a mere fraction, even when juggling many dishes. In a time of increased demand and staff shortages, the time savings involved with sous vide are crucial to improving productivity and efficiency.  

Additionally, using sous vide steaks in your kitchen is an excellent way to reduce food waste due to shrinkage and spoilage.  

“Waste is another factor that is dramatically curtailed by sous vide. With traditional cooking, the methods employed continue to rob the final product of valuable juices and flavors. When chefs grill a steak, for example, a lot of the key flavors inside of the meat are lost when the steak is squeezed and prodded. The juices are soaked out of the steak and fall through the grill. The same thing happens on a griddle or a pan. With sous vide, the product cooks in the pouch, so all the juices remain—meaning there is no chance of any flavor escaping. The technique allows foods to retain their flavors, while enhancing texture and composition.” —Sean Wheaton, VP of Culinary at Cuisine Solutions 



Companies who globally source their seasonal foods rely on supply chains, which are subject to inconsistent pricing and difficulty maintaining product freshness. This creates all sorts of problems when disruptions happen, such as distribution delays or unexpected delivery and stock issues. Seasonal foods can make or break a kitchen if something high in demand is not available for your guests. Ordering Cuisine Solutions sous vide steaks provide a solution to this in a couple of ways.  

Firstly, sous vide steaks can be stored for up to 18 months, so it is possible to stock up on key products well in advance of seasonal demands. November’s turkey rush can be handled in January, Spring’s health-food craze can be prepped for in fall, and throughout the year you can rest assured that your kitchen is already fully stocked with the dishes that your customers want to the most. This also helps to bolster profit margins, since your products were ordered at affordable, off-season prices that other food suppliers cannot compete with during peak demand.  

Increasing Nutritional Value through Sous Vide

Why sous vide?

Sous vide cooking has been shown to have a positive impact on the nutritional quality of meats. This method of cooking is known for its ability to retain the moisture, tenderness, and flavor of sous vide steaks, as well as its ability to maintain the nutritional value, vitamins & nutrients of the meat.

  • Sous vide cooking has been found to retain a variety of minerals and vitamins in sous vide steaks. Some of the key minerals and vitamins that are known to be retained include:
  • Vitamin B12: This vitamin is found primarily in meats and is essential for maintaining healthy nerve function. Sous vide cooking has been found to retain more Vitamin B12 than traditional cooking methods, such as boiling or frying.
  • Iron: This mineral is essential for maintaining healthy blood and is found in meats, particularly red meats. Sous vide cooking has been found to retain more iron than traditional cooking methods.
  • Zinc: This mineral is important for maintaining a healthy immune system and is found in meats, particularly red meats. Sous vide cooking has been found to retain more zinc than traditional cooking methods.
  • Niacin: One of the B vitamins, niacin (vitamin B3) has various important functions in your body. Low niacin intake has been associated with an increased risk of heart disease

Because the food is cooked in a sealed bag, the nutrients and minerals are not lost through the process of evaporation or leaching into the cooking liquid. Additionally, because the temperature is controlled, the sous vide steaks are less likely to be overcooked, which can lead to the loss of nutrients through the process of denaturation. This leads to sous vide steak cuts that are more tender and retains more of its original nutritional value. Additionally, sous vide cooking also allows meats to reach internal temperatures that are lower than traditional cooking methods. This is particularly important when cooking steaks that can be easily overcooked, such as fish and chicken. This lower temperature means that the food is cooked more gently, which can help to preserve its nutritional value in sous vide steaks.

Additionally, because the temperature is controlled, the meat is less likely to be overcooked, which can lead to dry and chewy meat. Sous vide meats also tend to retain their natural color, rather than becoming gray and dull, like meat that has been overcooked.

Sous vide steaks can be seared before, during or after the sous vide cooking process. This is known as “sear and sous vide” method and it involves searing the meat first to create a crispy crust and the desired Maillard reaction, which gives the meat a brown, crusty exterior and a rich flavor. Sous vide steaks have a unique sensory experience compared to meats cooked using traditional methods. The meat is cooked at a precise temperature, which causes the fibers to break down slowly, resulting in a more tender and juicier final product.  As a result, the meat has a more intense flavor and aroma and is often described as having a “melt-in-your-mouth” texture.

In summary, sous vide cooking has been found to be a beneficial method for cooking steaks as it allows for the preservation of the meat’s natural moisture and flavor, while also maintaining its nutritional value through the low-temperature and precise temperature control of the water bath.


Explore a selection of premium sous vide steaks from Cuisine Solutions. Each dish has been meticulously developed by our team of chefs and scientists to ensure the best possible flavor and texture in every bite.

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Chefs, restauranteurs, and culinary leaders in industries from hospitality and food service to retail and catering are adding sous vide steaks to their menu. With over 30,000 restaurants already serving Cuisine Solutions products, there’s a good chance you’ve already enjoyed our food—even if you didn’t know it was ours at the time.  

If you’re interested in learning more about the sous vide process or our sous vide steak products, please don’t hesitate to reach out to our team. We can help you determine the exact product and quantity that best fits your needs and ship it straight to your kitchen. If you aren’t able to find the exact sous vide steak dish that you’re looking for, we’re also happy to partner with you to develop new, custom menu items. 

We look forward to hearing from you! 


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