Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Cheek

Beef cheeks are a tough cut of meat and can greatly benefit from the long cooking times sous vide allows. For a very tender, steak-like texture I recommend 131°F (55°C) for 2 to 3 days. If you want something along the lines of a more traditional result you can cook them at any of the braise-like temperatures for a few days.

Beef cheeks are a tough cut of meat and can greatly benefit from the long cooking times sous vide allows. With sous vide you can cook them below the temperature that starts causing moisture loss. This results in meat that is moist, and easy to cut and chew.

For a very tender, steak-like texture I recommend 131°F (55°C) for 2 to 3 days but if you like a medium cooked cheek 140°F (60°C) is also very good. If you want something along the lines of a more traditional result you can cook them at any of the braise-like temperatures for a few days.

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Sous Vide Cheek Temperatures and Times

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)

Do you have experience cooking cheek? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

Sous Vide Beef Cheek Recipes and Articles

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Sous Vide Cheek Comments

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jason