How to Store Meat After Sous Vide Cooking

Sous vide cooking involves vacuum sealing food, typically meat, in plastic pouches and cooking it to a precise internal temperature in a water bath. This results in meat that is cooked evenly throughout while retaining moisture and juices. While sous videcooked meat is safe when immediately eaten, proper storage after cooking is critical for continued food safety and quality.


Sous Vide Products I Use Every Day

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Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Precision Cooker Container 12L
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$99.00
$129.00
$24.99
$59.95
$18.99
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Black
$99.00
Anova Precision Cooker Container 12L
Anova Precision Cooker Container 12L
$129.00
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks
$24.99
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
Anova Culinary ANVS01-US00 Anova Precision Vacuum Sealer, Includes 10 Precut Bags, For Sous Vide and Food Storage
$59.95
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
Wevac Vacuum Sealer Bags 8x50, 11x50 Rolls 2 pack for Food Saver, Seal a Meal, Weston. Commercial Grade, BPA Free, Heavy Duty, Great for vac storage, Meal Prep or Sous Vide
$18.99

Last update on 2024-05-01 / Affiliate links / Images from Amazon Product Advertising API


Cooling the Meat

Once meat is cooked sous vide, it needs to be cooled down quickly prior to refrigeration or freezing. There are two recommended methods for rapidly cooling sous vide meat:

Ice Bath Method

The most effective approach is to submerge the vacuum-sealed pouch in an ice bath. Fill a large bowl or container with ice and cold water. Allow the sous vide meat pouch to remain submerged in the ice bath for 20 to 30 minutes, until the internal temperature is lowered to under 40°F. The ice bath quickly draws out the heat trapped in the food.

Cold Water Method

If an ice bath is not possible, place the sealed meat pouches under cold running water from the tap. Rotate and move the bags frequently to distribute the cold water over the entire surface. Continue this cold water bath for 30 minutes or more until the meat is thoroughly chilled.

Rapid cooling is critical for food safety when storing cooked meats. Extended time spent in the “danger zone” between 40-140°F allows bacteria to multiply rapidly. Quick cooling minimizes this risk. Monitor the temperature with a food thermometer if possible.

Storing the Meat

Once sufficiently chilled, the vacuum-sealed sous vide meat needs to be properly stored for preservation. There are several storage options:

Vacuum Sealing

For the longest shelf life, the cooked and cooled meat should be vacuum sealed again, removing any air from the pouches. Use a vacuum sealer specifically designed for food storage. This extra vacuum sealing step provides an added layer of protection against contamination or freezer burn.

Airtight Containers

If re-sealing is not an option, store the chilled meat pouches in airtight containers. Glass or plastic containers with tight-fitting lids work well. The airtight container prevents air exposure while providing a protective barrier.

Plastic Wrap or Aluminum Foil

For short term storage, you can wrap the sous vide pouches tightly in plastic wrap or aluminum foil. Make sure the plastic wrap is stretched tight and there are no air gaps. The plastic wrap or foil prevents leakage or freezer burn. This method provides less long-term protection than vacuum sealing or airtight containers.

No matter the storage method, it is critical to remove as much air from the pouches as possible. Air exposure leads to freezer burn or growth of dangerous bacteria.

Refrigeration and Freezing Guidelines

Sous vide cooked meats must be stored at the proper temperature for food safety. Here are refrigeration and freezing guidelines:

Refrigeration Temperature and Duration

For refrigeration, sous vide meat should be kept at 40°F or below. Only store refrigerated sous vide meat for up to 4 days maximum after cooking. Even when vacuum sealed, bacteria can still grow under refrigeration. For optimal quality, consume refrigerated sous vide meat within 2 days.

Freezing Temperature and Duration

For longer term storage, freeze sous vide meat at 0°F or colder. Use a freezer thermometer to verify the temperature. Properly frozen sous vide meat can safely be preserved for 2 to 3 months. For best texture and moisture, eat frozen sous vide meat within 1 to 2 months. Colder freezer temperatures below 0°F will extend the frozen storage time.

Monitor all stored sous vide meat for signs of contamination or spoilage. Do not consume meat that has an unusual color or odor. When in doubt, throw it out.

Reheating Sous Vide Meat

Sous vide meat must be reheated thoroughly to 165°F internally before eating for food safety. There are several good reheating methods:

Reheating in Sous Vide Bath

The simplest approach is to reheat frozen or refrigerated sous vide meat pouches by immersing them again in a precise temperature sous vide water bath. Bring the internal temperature up to at least 130-140°F for medium rare meat. This gently reheats the meat without overcooking.

Pan Searing or Grilling

For added flavor and texture, pan sear or grill thawed sous vide meat very briefly, just until warmed through. This adds an appealing crust while retaining the moisture from sous vide. Only sear thawed meat, not frozen.

Oven or Broiler Reheating

Sous vide meat can also be warmed in a 275°F oven or under the broiler. Watch it closely to prevent overcooking which dries out the meat. Defrost frozen sous vide meat first before oven reheating for even heating.

No matter the reheating method, use a food thermometer to verify the internal temperature reaches 165°F. Never eat sous vide meat direct from the refrigerator without fully reheating for food safety.

Food Safety Tips for Storing Sous Vide Meat

Follow these tips for safe storage and handling of sous vide cooked meat:

  • Chill meat rapidly after cooking with an ice bath or cold running water.
  • Vacuum seal or store meat in airtight containers to remove air exposure.
  • Adhere to proper refrigerator and freezer temperatures. Use thermometers.
  • Only refrigerate meat for up to 4 days; freeze for up to 3 months.
  • Thaw frozen sous vide meat slowly in the refrigerator, not at room temperature.
  • Completely reheat refrigerated or frozen sous vide meat to 165°F internal temperature before consuming.
  • When reheating, bring all parts of the meat up to 165°F including the thickest parts.
  • Discard any meat with an off smell, color, or slimy texture. Do not taste questionable meat.

Following proper protocols for rapid chilling, vacuum sealing, storage temperatures, thawing, and reheating is vital for health when storing sous vide cooked meat. Employing good food safety practices prevents the risk of foodborne illnesses.

Conclusion: Importance of Proper Storage and Food Safety

The precisely controlled temperatures of sous vide cooking can provide exceptionally tender, moist, and flavorful results when meat is first cooked. However, appropriate post-cooking handling is equally important. Chilling, proper storage method, adhering to refrigerator and freezer temperatures, along with safe thawing and reheating procedures help prevent harmful bacterial growth. Employing good food safety practices when dealing with cooked meats like those finished via sous vide ensures you can safely enjoy the excellent results.