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Sous-vide is the pre-cooking of the product in hot water, where you use a vacuum packaging. You place the meat in the package and put it in a water bath.

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Angus Beef
ca. 225 gram
Angus Beef
ca. 250 gram
Angus Beef
ca. 450 gram
Black Angus Beef
ca. 350 gram
Wagyu Beef
ca. 150 gram
Fish and Seafood
ca. 175 gram
Livar Pork
ca. 1100 gram
per page

Sous-vide preparation

This water bath must have a stable temperature for a certain period of time. When applicable, the preparation comes into its own.

The packaging is most important when you prepare the products sous-vide

It is very important with sous-vide cooking that the plastic is of strong quality and that the product is well vacuum packed. When transporting or storing at home in the freezer, this can sometimes leak, without you realizing it. This is of course very annoying and must be prevented. If you pay close attention to this, your sous-vide preparation will be a guaranteed success.

Which products are suitable for sous-vide cooking?

Almost all types of meat, fish and vegetables can be cooked sous-vide. With this method of preparation, you build up the core temperature very gradually. You end up using the grill or barbecue only for the final step. So whether you use ribs for a stew or a rib eye steak, everything is possible with sous-vide preparation.

Want to know more about sous-vide cooking? Contact us!

At Beef& Steak they know all about sous-vide cooking. Feel free to ask one of our employees about the possibilities, tips or recipes. If you have any questions, please contact us by calling (0172) 577 147. It is of course also possible to use our chat function on the website.