Sous Vide cooking

Sous Vide, is basically a French term and is translated to mean “under vacuum”, which refers to the process of vacuum-sealing food in a bag and cooking it to a very precise temperature.  In our case the team at the Butcher's Dog will have water bathed your meat to 53 degrees Celsius, which will tenderise the meat and since it cooks in its own juices, it won't dry out or shrink in size.

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Sous vide

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When you receive your Butcher's Cut from the Butcher's Dog, it will have already been cooked sous vide, so all you need to do is place it in a hot pan for a few minutes to get a beautiful seared steak (that any restaurant will be proud of) add the seasoning we will send you and enjoy your flavoursome, tender steak.

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