Beef Chuck Sous Vide Range

Quality Standard beef

Beef Ch u ck Sous Vide R a nge Master Chef, Steve Love and Master Butcher Dick van Leeuwen have pooled their vast knowledge to create an innovative range of cuts from the beef chuck which are ideal for sous vide cooking.

This new range not only increases carcase utilisation, it also provides real differentiation on menus for consumers to try.

King Arthur’s Beef Roast Seal the joint before putting into vacuum bag.

Sous vide cook for 12 hours at 58°C or roast in a slow cook-holding oven at 65°C for 12-14 hours.

Finish in the pan in oil and butter.

King Arthur’s Beef Roast EBLEX Code: Chuck B029

Prepared from the Chuck-Eye Roll with the Cap of the Forerib added.

King Arthur’s Beef Roast

Chuck-Eye Centre Cut Joint Compress and wrap in cling film.

Sous vide cook for 48 hours at 75°C or oven roast for 6 hours at 125°C.

Slice, pan seal and finish in the oven in a veal jus stock.

Chuck-Eye Centre Cut Joint EBLEX Code: Chuck B026

This joint has a smaller diameter than the Chuck-Eye Joint and is ideal for a slow roast.

Braised Centre Cut Chuck

Rib-Eye Fillet Place in the vacuum bag with beef fat, oil, basil and rosemary.

Sous vide cook for 1 hour at 50°C.

Seal in the pan with oil, butter, rosemary and garlic.

Rib-Eye Fillet

EBLEX Code: Chuck B027

The rib-eye fillet is the continuation of the rib-eye situated in the chuck.

Rib-Eye Fillet

Denver Steak Sous vide cook for 10 minutes at 55°C. Seal in the pan with oil and butter.

Denver Steak

EBLEX Code: Chuck B025

This steak is prepared from a single muscle out of the chuck. Succulent and full of flavour.

Denver Steak

Chuck Rib Steaks on the bone Brine for 2 hours.

Sous vide cook for 48 hours at 75°C.

Finish in the oven in a veal jus stock.

Chuck Rib Steaks on the bone EBLEX Code: Chuck B030

Produced from the first 3 ribs of the forequarter and ideal for slow cooking.

Bone in Chuck Rib

Back Rib Steaks on the bone Sous vide cook for 8 hours at 58°C. Seal in the pan with oil and butter.

Back Rib Steaks on the bone EBLEX Code: Chuck B031

Produced from ribs 4, 5 and 6 of the forequarter.

Back Rib

Quality Standard beef

W o r k i n g t o

b e n e f i t Ste v e Lov e

t o g e t h e r t h e

i n d u s t r y Dic k va n L ee u w e n

Steve has worked in the catering industry for 20 years and in

Dick has worked in the meat industry for over 30 years.

2009 opened his own restaurant in Birmingham. Steve developed

He did his training at the widely acclaimed Utrecht School

a passion for cooking at a young age and soon found himself

of butchery in Holland. He has worked in various sectors

competing in major competitions and working alongside top chefs

of the industry, including retail outlets, processing plants

including Alain Ducasse and Gary Jones.

and The Meat and Livestock Commission where he developed

Steve is one of only two chefs to have won both the National

many new products and cutting techniques.

Chef of the Year competition and the Roux Scholarship making

Working now for EBLEX, primarily with processors and specialist

him one of the top chefs in the country. With a forte for creating

butchers and, acclaimed as a leading authority in butchery skills

technical dishes, Steve prides himself on pushing the boundaries

and meat processing techniques, Dick has produced various meat

with food and describes his style as a fusion of British

cutting publications to assist butchers and caterers to improve

and Continental influences.

quality, by using the latest cutting techniques.

Disclaimer: Sous vide is a relatively new and evolving method of cooking. As with all cooking techniques, the chef must ensure that they fully understand the preparation, the cooking times and temperatures required. This brochure is for information purposes only and illustrates a limited number of recipe suggestions. It is the responsibility of the chef to ensure that they follow the correct food hygiene regulations and cooking parameters for the dishes they serve. Anyone undertaking sous vide cooking should fully inform themselves about this exciting technique prior to service.

Source: Grant Instruments (Cambridge) Ltd While the Agriculture and Horticulture Development Board (AHDB), operating through its EBLEX division, seeks to ensure that the information contained within this document is accurate at the time of printing, no warranty is given in respect thereof and, to the maximum extent permitted by law, the Agriculture and Horticulture Development Board accepts no liability for loss, damage or injury howsoever caused (including that caused by negligence) or suffered directly or indirectly in relation to information and opinions contained in or omitted from this document.

All copyright including images and photography remain that of AHDB. Any duplication of this brochure is strictly forbidden. No duplication, either in part or full without prior permission from the publisher, is allowed. All images and copy remain the property of AHDB. Š Agriculture and Horticulture Development Board 2012. All rights reserved.

EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board.