Unbeatable advantages of sous-vide  to the Chef, Caterer or Home Entertainer not wanting to compromise on quality:
  • Slow cooked for at times 15-24 hours at exact temperatures– perfectly tender yet firm – not many chefs have the ability nor time to process their product over such long periods, especially in busy, space restraint restaurants
  • Large volume of product can be supplied without compromising on the small boutique style restaurant quality your customers are accustomed to
  • Up to 30% weight loss using raw meat due to cooking process is eliminated  as you order by cooked net weight.  Not many people realise, 10kg's of raw meat when cooked yields between 7-7.5kg's net weight. This means large volume customers such as mine site kitchen operators save on transport costs in addition to labor and equipment maintenance costs
  • Our slow cooked product can be supplied either whole, sliced or pulled
  • Products can be reheated in their own  BPA free vacuum sealed sous-vide bag – no need to unpack  the contents - simply place bags in hot water until  serving temperature is achieved - in fact, you can keep the product hot in the bags in water bath until serving time
  • Eliminate the use of dishes, equipment, detergents and the associated mess   Reheat in the bag, open and serve - then discard the bag in the recycling bin- stress free! No need for  expensive cleaning products and labor for  washing dishes and cleaning ovens
  • Reduce  maintenance/labor costs for ovens and associated catering equipment
  • Using hygienic vacuum sealed sous vide bags ensures food safety during transport, reheating and service