What Is The Best Cut Of Beef To Sous Vide?

It’s preferable to cook a steak sous vide if it has excellent marbling (streaks of white fat throughout the lean area of the steak) and is of appropriate thickness (1 12 inches or more). Cuts such as Ribeye, Strip, Porterhouse/T-bone, and Filet Mignon are excellent choices for those looking for gorgeous slabs of meat with excellent marbling and thickness.

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