At Beak & Johnston, sous vide is more than a cooking method—it’s a cornerstone of how we deliver perfectly cooked solutions at scale.
From premium proteins to prepared meal solutions and sauces, our sous vide range helps kitchens serve consistently high-quality food—quickly and efficiently. Products are fully cooked, pasteurised, and sealed for long shelf life, giving operators greater flexibility, less prep time, and minimal waste.
Developed in our Greenacre facility and backed by decades of food manufacturing expertise, our sous vide solutions are ideal for foodservice, QSR, retail, and export.
From tender beef brisket and pulled pork to chicken breast and ribs, our sous vide meats deliver perfect results every time. Slow-cooked to exact standards, they arrive juicy, evenly cooked, and full of flavour – no guesswork required.
Developed by our in-house chefs and food technicians, our range supports fast, flexible service with minimal handling and maximum versatility. Simply reheat, finish, and serve – ideal for centre-of-plate, sandwiches, or ready-to-eat applications.
WHY SOUS VIDE IS THE FUTURE OF FOOD SERVICE: EFFICIENCY, CONSISTENCY, AND QUALITY.
In today’s competitive food service industry, kitchens are under pressure to deliver high-quality meals – fast. From labour shortages to rising ingredient costs, restaurants and caterers face constant challenges to maintain consistency without sacrificing favour or profitability. That’s where sous vide comes in. This precise, low-temperature cooking method is no longer a niche technique reserved for fine-dining chefs. It’s fast becoming a game-changing solution for modern food service – and Beak & Johnston is proud to be leading the way.
Sous vide (French for “under vacuum”) involves sealing food in airtight packaging and gently cooking it in a water bath at a controlled temperature. The result is perfectly cooked food with incredible texture, juiciness, and flavour. But beyond taste, sous vide delivers powerful operational benefits that make it ideal for commercial kitchens of all sizes.
One of the biggest headaches in food service is inconsistency – an overcooked steak here, a dry chicken breast there. Sous vide eliminates that risk. By cooking at precise temperatures, chefs can serve dishes that are exactly the same, every single time. Whether it’s a busy Friday night dinner service or a large catering event, sous vide helps ensure customers get what they expect – perfectly cooked proteins, without fail.
At Beak & Johnston, our sous vide products are slow-cooked to exacting standards, so you don’t have to second-guess doneness or quality. From lamb shanks to pulled pork, each item delivers restaurant-level results with zero variability.
Traditional cooking often results in shrinkage, overcooking, or trimming losses. With sous vide, food retains more moisture and weight, offering better yield per portion.
Because it’s cooked in sealed bags, there’s also less mess, less evaporation, and fewer mistakes. This translates into significant savings over time – both in ingredients and
labour.
By incorporating Beak & Johnston’s pre-cooked sous vide meats into your menu,
you’re not just improving consistency; you’re also minimising waste and increasing profit margins. No prep errors. No overdone cuts. Just fully usable, high-quality
product every time.
Speed is crucial in food service – but so is quality. With sous vide, you don’t have to
choose. Pre-cooked proteins can be heated to order and finished with a quick sear or sauce, slashing prep times while still delivering a premium plate. This makes it ideal for quick-service restaurants, pubs, hotels, and caterers who need to move fast without compromising standards.
Our range of ready-to-heat sous vide meats allows chefs to serve slow-cooked, full-
flavoured dishes in a fraction of the time it would take to make from scratch. No hours-long braising or roasting required – just heat, finish, and plate.
Sous vide opens the door to more creative and varied menus. Because it preserves
natural flavours and textures, chefs can experiment with marinades, spice rubs, or
global favour profiles with ease, and because the cooking is already done, the focus shifts to presentation and finishing touches.
Beak & Johnston’s product range includes a diverse selection of sous vide meats, from classic Aussie roasts to globally inspired favourites. This enables food service operators to offer modern, on-trend dishes that satisfy evolving consumer tastes – without adding complexity to the kitchen.
Food safety is non-negotiable in food service, and sous vide supports safe, scalable cooking. Because food is vacuum-sealed and cooked at stable temperatures, the risk of contamination is reduced. Our commercial sous vide solutions are compliant and designed for bulk preparation, making them ideal for venues with fluctuating customer volumes or tight staffing.
Our products are made using top-quality Australian meat, slow-cooked for hours to lock in tenderness and flavour, and vacuum-packed for convenience and safety.
Whether you’re running a busy restaurant, event catering business, or food delivery service, our sous vide range helps you:
Sous vide isn’t just a trend – it’s a smarter, more efficient
way to cook. With Beak & Johnston’s ready-to-serve sous vide solutions, you get all the benefits of precision cooking without the added labour or stress.
Explore our full food service range and discover how sous vide can help your business run smoother, serve faster, and satisfy more customers – every time.
Contact Beak & Johnston today to learn more about our sous vide solutions for food service businesses.