Pro-Chef yield
Sous-Vide Beef Calculator
Ideal for ribeye, tenderloin and striploin. Pasteurization minutes shown when relevant.
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Sous-Vide Beef Calculator?
For Beef ribeye at 56°C and 38 mm thickness, estimated yield loss is 14%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 38 mm thickness takes about 24.1 minutes to reach core. For Beef ribeye, no extra pasteurization time is added — 56°C is chosen for texture, not food-safety pasteurization, giving a total cook time of 24 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Xanthan gum at 0.5% of base liquid weight — for 500 g of liquid that's 2.5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.