June 9

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Sous Vide Time and Temperature Tables for Proteins (With Printables!)

By trk

June 9, 2017


The following sous vide time and temperature tables are adapted from the Modernist Cuisine Kitchen Manual.

Here are a few general tips on cooking proteins sous vide:​

  • ​Add seasonings as desired and small amount of fat (butter, olive oil) to bags before cooking.
  • Use small amounts of salt (if any) for long cooks (more than 12 hrs).
  • Bolded times and temps are recommended.

Scroll down for printable versions.

Beef, Lamb, Veal, Game

Thickness (In/cm)

Temp (F/C)

Time
(hr)

Notes

Rare

Med. Rare

Med.

Well

Min.

Max

Add 30-45 minutes/inch of thickness for steaks/chops

​Add 30-60 minutes to total time if from frozen

Tender Cuts

Beef Steak
(Filet, rib eye, strip, etc) Chops, Cutlets

1/2.5

​129/54

​133/56

140/60

154/68

1

4

Do not cook below 131F for > 2 hrs

Roasts:
Standing Rib, Prime Rib

3+/7.5+

133/56

140/60

150/66

158/70

5
(chewy)

14 (flaky)

Lamb
(leg of, loin)

2.5/7

131/54

135/57

138/59

144/62

10

24-48

Tough Cuts (use for grass-fed beef, bison, and game) 

Short Ribs

n/a

133/56

140/60

150/66

158/70

24 (firm)

72 (tender)

​Do the long cook!

Brisket, Flank, Flatiron, Hanger

1+/2.5+

131/55

149/65

63/145

158/70

24

72

Round Steak, Sirloin, Game Steaks

1/2.5

​129/54

​133/56

140/60

154/68

1

6

Too lean for super long cook

Chuck

2+/5+

133/56

136/58

144/62

162/72

18

48

Pork

Thickness (In/cm)

Temp (F/C)

Time (hr)

Notes

Juicy

Flaky

Min.

Max

​Add 60 minutes/inch of thickness

Add 30-60 minutes to total time if starting from frozen​

Tender Cuts

Loin, Tenderloin, Chops

1+/2.5+

144/62

158/70

1

3

Too lean for super long cook

Roast

2+/5+

144/62

158/70

3

6

Too lean for super long cook

Tough Cuts

Ribs

n/a

150/66

158/70

24 (firm)

48 
(tender)

​Do the long cook!

Belly

2/5

158/70

190/88

8

72

​Use shorter time for higher temps

Shoulder

2+/5+

140/60

149/65

36

72

Use shorter time for higher temp

Poultry

Thickness (In/cm)

Temp (F/C)

Time (hr)

Notes

Some Pink
(juicy)

No Pink
(flaky)

Min

Max

Add 30-45 minutes/inch of thickness

​Add 30-60 minutes if from frozen

White Meat

Chicken, Turkey breast, boneless

1+/2.5+

142/61

149/65

1

2-4

​Gets mushy
if in too long

Chicken, Turkey breast, bone-in

2+/5+

140/60

144/62

2.5

4-6

​Gets mushy if in too long

Chicken, Turkey wing

1+/2.5+

144/62

162/72

12
(144F)

8
(162F)

Gets mushy if in too long

Duck Breast
(same for goose, grouse, pigeon, and ostrich fillet)

1+/2.5+

129/54

136/58

​1.5

4-6

If using lower temp, cook for longer time to pasteurize

Dark Meat

Chicken/Turkey thigh, leg, boneless

1+/2.5+

154/68

165/74

2

4-6

Chicken/Turkey thigh, leg, bone-in 
(same for goose, grouse, pigeon, guinea hen, duck)

1+/2.5+

154/68

165/74

2

6-8

Seafood

Thickness (In/cm)

Temp (F/C)

Time
(minutes)

Notes

Tender

Firm

Flaky

Min

Max

​Add 15 minutes/half-inch

Add 30-60 minutes frozen, depending on thickness

Lean Fish
(Bass, Cod, Flounder, Grouper, Halibut, Mahi Mahi, Pike, Roughy, Bass, Snapper, Sole, Swordfish, Tilapia, Trout, Tuna, etc.) 

0.5-1/
1.25-2.5

110/44

​118/48

126/52

20-30

30-40

Fatty Fish
(Anchovies, Herring, Mackerel, Salmon, Sardines, Shad, etc.)

0.5-1/
1.25-2.5

106/41

115/46

126/52

20-30

30-40

​Warning! Below pasteurization temp (131F), do not cook for more than 2 hrs!

Shellfish
(Lobster, Scallops, Shrimp)

1+/2.5+

133/56

140/60

n/a

15
(small shrimp, oysters, clams)

45-60
(jumbo shrimp, lobster)

Cook lobster claws, mussels, clams, and other "tough" shellfish at higher temps.

If you want to print:

Download beef, veal, and game chart

Download pork chart

Download poultry chart

Download seafood chart

NOTE: Some charts may not fit on one page (we're looking at you, beef/lamb/veal/game). To fix this, don't just click on the file and print. Instead, download the file, open in an image editor, and choose Print>Fit to Page. This should get it all on one page.

Help other people cook with sous vide, too. Please share this article:

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