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How Long Can You Keep Sous Vide Meat

Sous Vide is another way to cook meat. It holds in juices and prevents overcooking. How Long Can You Keep Sous Vide Meat? Perfect sous vide cooking time ensures the meat is still tender while the outside remains slightly crunchy. The higher the temperature used, the lesser the time you can store the beef.

How Long Can You Keep Sous Vide Meat? It depends on the temperature of the water bath, but generally, six days is perfectly safe for meats cooked to 130°F (54.44°C) and two days for 145°F (63°C. If you want to play it extra-safe, double the designated time frame. 

However, in most cases, with food-borne illnesses associated with meat and poultry products, cooking things to a proper safe temperature is more important than storing the product in a fridge for a few days. Sous vide allows you to prepare excellent meals with minimal effort. 

It was invented in France and now gaining ground in many restaurants and kitchens all over the United States. The sous vide cooking technique involves vacuum-sealing your food along with seasoning and some extra liquid, then cooking this food at a relatively low temperature for a long time.

There are many other ways to enjoy sous vide, but cooking the meat is the best way to get started.

What is sous vide cooking?

What is sous vide cookingSous vide is the process of first vacuum sealing food, then cooking it at a very low temperature in a water bath. This cooking method retains the moisture within the food resulting in succulent, juicy food cooked evenly throughout.

Sous Vide is a cooking process that benefits many foods by using precise temperature control to hold the food at the same temperature for a more extended period. This improved consistency in cooking can result in more flavorful food with better texture. 

The most critical factors in making amazing Sous Vide are the Vacuum Sealing technique, which prevents air and bacteria from getting into the food, and the accurate temperature controller and good machine for the water bath.

Using this method takes out all of the guesswork; you know that you are getting an accurate temperature for cooking because an external source controls it. As the item cooks, the heat transfers from the water bath to the air trapped in the bag and finally to the food. This process ensures that food is well-cooked.

 The method is similar to poaching, but it controls both the temperature and circulation of the water to produce a uniformly cooked result.

How Long Can You Keep Sous Vide Meat?

How Long Can You Keep Sous Vide MeatSous vide cooking makes it possible to cook meats at temperatures well below what conventional cooking methods allow. When vacuum sealed, these meats can be kept in the refrigerator for several days if cooked to the right temperature.

Understanding this process and how long you can keep vacuum-sealed sous vide meat is key for preparing foods ahead of time. Sous vide is cooking meat sealed in airtight plastic bags in a water bath for longer than usual cook times at low temperatures. It tends to yield very tender beef. 

Here is how to do it: 

1. Prepare a half ice/half water bath in a container 

If you’re cooking this at any temperature above the 130°F range, I like to prepare an ice bath (also called an ice water bath or water bath) for my food. The ice bath helps cool down your food quickly after the sous vide process is completed and helps keep it chilled for more extended periods.

2. Fully submerge sous vide bags in the ice water

 An ice bath is often used in sous vide cooking to cool down the hot water used for cooking quickly. Having a tall bowl or bucket helps you easily place the sous vide bags into the ice bath. Many people do not like submerging their bags above the waterline.

3. Ensure the temperature is below 41° F (4° C) 

Sous vide will not work if the temperature is above 41° F (4° C) or below 131° F (55° C). You can verify the water temperature with an inexpensive thermometer.

Related Post: How Long Can Salami Sit Out

Advantages of sous vide cooking

Advantages of sous vide cookingSous vide cooking provides a nearly hands-free method of cooking food. The technique has been gaining in popularity thanks to its ease and benefits. It is to explore the reasons why this excellent cooking technique is worth using.

1. Sous vide is a time-saving technique that allows you to get restaurant-quality results at home. It’s simple, too–all you need is a sous vide machine and a water bath. It may simply save time because you’re not constantly checking to see whether your food is getting dry.

2. Sous vide food is often particularly healthy and has lower fat content than food cooked differently. Since it’s cooked at low temperatures, microbes that could be harmful cannot multiply in the meat, and there’s little chance of damaging the meat with heat. The result is tender, succulent meat.

3. Sous vide is more delicious when prepared at the precise temperature you want the food cooked to, not just to a specific temperature that leaves it mushy or tough.

4. Sous vide cooking is an economical way to cook. When preparing a meal, you don’t have to worry about portions or leftovers because the food does not get any bigger or smaller while it cooks. It remains roughly the same size, so it will be easy for you to know exactly how much food your family will eat.

How to reheat sous vide in microwave

How to reheat sous vide in microwaveSous vide is food placed in a plastic bag or vacuum-sealed with some marinade and cooked at low temperature in a very precise water bath. It is an effective way to cook meats, seafood, eggs, vegetables, and many other foods to the exact degree of doneness you want.

 An important step when cooking sous vide is that after cooking the food. It must be heated quickly to “finish” or caramelize the surface. Without an adequate caramelized surface, this delicious food will taste rubbery.

To heat sous vide in a microwave, place it in a styrofoam container with some oil and cover it, then heat the meal’s container in a microwave for about 1 minute. It is convenient to reheat food; sous vide dishes are unique because you want to retain the moisture and nutrients.

Most sous vide machines come with a list of preset recipes, but an expert chef or experienced cook can design their meal. Here is the temperature that is necessary to reach sous vide reheat temperature. The meat should be at 41°C/105°F for half an hour to pasteurize it (a constant temperature pasteurizes the food but does not make it hot). At this time, you should put the food in a shallow container and heat it to 4°C/7°F above the target serving temperature.

How long can you leave chicken in sous vide

It’s sometimes hard to know whether a slice of meat is well cooked when making chicken breast, pork tenderloin, or a whole roast chicken sous vide. The cooking time can vary depending on factors, including whether you’re cooking a single part of an entire chicken or a large turkey breast. 

Generally, how long you can leave food in your water bath depends on two things: your sealer and the size of the bags. You can leave the chicken in sous vide for five days! Chicken placed in a 150°F/65°C bath for five days exhibited no bacterial growth and still be safe to eat. 

It will have a very mild cooked flavor due to the low temperature but not tough or dry. Chicken cooked at a higher temperature is generally more tender and tastier, but it will only be safe if held under 130°F/54°C for 24 hours. At 140°F/60°C, even 24 hours is risky.

Frequently Asked Questions

Can you refrigerate meat after sous vide?

You can refrigerate sous vide meat after cooking. Usually, the meat is left for 1-2 hours in a warm water bath and then refrigerated for another 1-2 hours before serving. The 1-2 hour delay allows the meat time to cool from cooking without being in the refrigerator. If the meat is placed directly into a refrigerator from a hot water bath, it could be food poisoning.

How long can you keep sous vide meat in fridge?

You can keep sous vide meat in the fridge for 48hrs even more if you pack it in a zip-lock bag with a bit of salt or some lemon juice. You don’t have to worry about the meat freshness cause of the low temperature and short time.

Can you sous vide and finish later?

Yes, you can! Take freshly caught salmon and sous vide it for 35 minutes. (adds fats like spray oil) Season it and finish on the grill.

Can you refrigerate meat after sous vide?

You can place your sous vide cooked meat in a covered container and place it in the refrigerator after the water bath step. The container will prevent any bacteria from coming into contact with the meat. Additionally, you could choose not to chill the food but serve it immediately. While it is possible to consume food left out at 135ºF (57ºC) for more than 1 hour (2 hours if it’s an egg), we still recommend that you treat sous vide cooked food as though it were fresh, refrigerate the food as soon as possible.

Can you microwave sous vide?

You can microwave sous vide. Although rare, some products require you to use the microwave to begin the cooking process. If so, the product will tell you how long to heat it in the microwave and what temperature to set it.


Sous vide is another way to cook exciting meals but knowing how long can you keep sous vide meat will go a long way to keeping it fresh and healthy. The exciting thing about sous vide is that it is not just used for cooking the food, but also for allowing it to rest. Because of this, you can keep your meat for several hours after it is cooked. The timing for storing meat will vary, but food should be consumed or discarded after four days.


What is sous vide cooking

Sous Vide Steak

Sous Vide is another way to cook meat. It holds in juices and prevents overcooking
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dinner
Cuisine: American
Keyword: Sous Vide Steak
Servings: 3
Calories: 403kcal


  • Skillet


  • 2 ribeye strip, porterhouse
  • Kosher salt
  • freshly ground black pepper
  • 4 sprigs thyme
  • 2 cloves garlic
  • 2 shallots thinly sliced
  • 2 tablespoons vegetable canola
  • 2 tablespoons butter


  • To get the desired end temperature, preheat a sous vide cooker. (Temperature and timing charts can be found here or in the note.) Salt and pepper the steaks liberally. Distribute evenly in sous vide bags with the herbs, garlic, and shallots (if using). Seal the bags, then use the charts to determine how long to keep them in the water bath.
  • Open your windows and turn on your vents to finish in a pan. Take the steak out of the water bath and the bag, then gently pat it dry using paper towels. A heavy cast iron or stainless steel skillet should be filled with vegetable, canola, or rice bran oil and heated over the burner with the highest heat setting until it begins to smoke.
  • Using a pair of tongs or your fingers, gently place the steak in the skillet. If preferred, add a tablespoon of butter; skip the butter at this point for a cleaner-tasting sear.
  • Flip the steak over after 15 to 30 seconds so that the other side touches the pan. Repeat this process, rotating the steak every 15 to 30 seconds, for about 1 1/2 minutes or until it has a good brown sear. If you didn’t add butter earlier, do so around 30 seconds before the steak is finished cooking for more richness. Serve the meat right away.
  • To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
  • Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over hot side of grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer steak to cooler side of grill, using a set of long tongs, until flames subside. Do not allow steak to become engulfed in flames.
  • Transfer cooked steak to a cutting board or serving platter and serve immediately.



Calories: 403kcal | Carbohydrates: 5g | Protein: 31g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 145mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 821IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 3mg
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