Storing vac-packed beef

[Output Flange]

Advice please: if I sous vide a single rib of beef on a Sunday and then refrigerate it, will it still be good to finish off and eat the following Friday?

[21TonyK]

Depending on the temp and time used it could last up to a few months. I have personally eaten ribs over 4 weeks old cooked at 55 for 90 minutes, chilled in an ice bath then kept in the fridge at <3 degrees.

[Output Flange]

Thanks Tony.

We're off camping as a large group, so my plan was get them Saturday, sous-vide Sunday, refrigerate til Friday then finish them on the BBQ. Sounds like that'll work.

[21TonyK]

Output Flange said:

Thanks Tony.

We're off camping as a large group, so my plan was get them Saturday, sous-vide Sunday, refrigerate til Friday then finish them on the BBQ. Sounds like that'll work.

Sounds like a good BBQ! Just make sure you let it rest somewhere warm so the centre is at least warm or the fussy ones will be scared off

[Output Flange]

Aye, will do. Did a test-run over the weekend, but that was a two-day thing. Will have the temp probe so can make sure all is good.

[ZedLeg]

I'm not sure about how long it keeps but chicken is good cooked that way as well. I normally put it in a bag with a marinade of a day then sous vide it before giving it some colour on a bbq.

[21TonyK]

at 75 for 90 minutes the chicken is verging on being pasturised, again post cooking storage is key but 7 days was the norm for us. I don't have the paperwork to hand as I'm on holiday but happy to forward info to anyone who wants it.