How to Prepare Perfect Meat Every Time

Use the Vacuum/Water Method for Flawless Results

Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed).

At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you can either buy a home sous vide system or use a water bath and thermometer, being sure to check the temperature on a constant basis.