Sous Vide Advantages

  • Our entire Sous Vide line is oven-seared before being braised to allow for a natural browning and rendering of the entrée.
  • Did you know? When braising a piece of meat, you lose 40 – 42 % of the weight.
  • Bonewerks DOES NOT USE: browning agents, caramel color, needled or injected meats or marinades. We do not cook raw product in the bag for higher yield purposes.
  • Entrées have a 21-day minimum shelf life when refrigerated after thawing and will keep frozen for one year.
  • Sous Vide entrées take the guesswork out of braised items. Pull out what you need when you need it. You will never lose a portion.
  • All entrées are individually portioned: one serving per pouch.
  • Pouch to plate in 13 – 17 minutes from refrigerated state. (Reheat time is entrée dependent).
  • Simply heat entrée, open bag and place entrée on service plate. Grasp top of bag to seal and shake to emulsify sauce and serve.
  • Our Sous Vide line was designed to allow for extended hot hold times. Entrées may be held hot in the Sous Vide bag for 1 – 1 ½ hours (duck up to 45 minutes).
  • True portion cost on every serving. Every ounce you buy, you sell.
  • Consistently sized entrée portions every time.
  • Designed with your flexibility in mind, we provide a consistent, traditional flavor and texture profile allowing for pouch to plate service. This traditional flavor profile is also natural enough for your own creative additions (such as compound butters, herbs, wine or juice reductions, etc.).
  • Sous Vide Entrées stop unwanted waste and or shortages while adding consistency to cost and plate presentation.
  • All raw materials are of the highest quality to meet our rigid quality standards.