Preparation Suggestions (for finished product)
Equipment To Use
Preferably Pot (example shown) but can also be prepared in Oven, BBQ, Grill, Hot Plate, Salamander, Microwave

Freezing
OK to freeze

Heating
bake, roast,  braise

Reheating
Reheat to 75c internal, serve above 60c

Option 1

1. Place pot(s) of preheated water big enough for sous vide bags with meat/gravy to be submerged
2. Place bag(s) of frozen or refrigerated meat/gravy into water and allow water to simmer
3. Reduce heat to minimum setting to keep meat/gravy hot
4. Serve to your liking in catering tray or decorative platter

 
Option 2

1. If product is frozen allow to defrost in cool room or fridge until defrosted
2. Preheat oven to 100+ degrees Celsius
3. Open bag(s) remove and place product in oven dish (deep baking tray etc)
4. If you have gravy add over the top of the meat if you like or reheat separately
5. Place oven dish in oven and reheat until meat is sufficiently hot
6. Serve to your liking

To see our production pics click here