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Premium tender cut ideal for precise doneness control.
Well-marbled cut that benefits from higher temperatures to render fat.
Lean, flavorful cut perfect for traditional steakhouse doneness.
Inexpensive cut transformed into steak-like texture with extended cooking.
Large, flavorful cut that becomes incredibly tender with long cooking.
Meaty ribs that can be cooked steak-like or traditional braised.
Modern pork chops are lean and benefit from lower temperatures for juiciness.
Most tender cut of pork, very lean and benefits from precise temperature control.
Large, flavorful cut perfect for pulled pork or sliced preparations.
Baby back or spare ribs that can be meaty or fall-off-the-bone.
Rich, fatty cut that becomes tender and succulent with sous-vide.
Lean white meat that requires careful temperature control to prevent dryness.
Flavorful dark meat with fat that renders at higher temperatures.
Large white meat cut that benefits from precise temperature control.
Rich, fatty meat that can be cooked medium-rare for a perfect sear.
Buttery, flavorful fish perfect for low-temperature cooking.
Delicate white fish that requires careful temperature control.
Firm, mild white fish that holds up well to sous-vide.
Premium fish that can be cooked rare for a buttery texture.
Premium shellfish that requires precise temperature to avoid rubbery texture.
Delicate shellfish that becomes rubbery above 140°F.
Tender shellfish that requires low temperatures for best results.
Classic root vegetable that becomes tender yet firm with sous-vide.
Starchy vegetable that requires higher temperature for proper gelatinization.
Tender green vegetable that cooks quickly while maintaining color.
Classic green vegetable that maintains color and slight crunch.
Sweet corn that becomes plump and juicy with sous-vide.
Earthy root vegetable that becomes fully tender and easy to peel.