Restaurant Quality Sous Vide Meats
Streamline Operations and Elevate Quality
Our fully cooked sous vide operation is designed to provide customers with high-end, ready-to-eat products that integrate seamlessly into existing menus. Whether you’re running a high-volume kitchen or managing a regional foodservice program, our sous vide solutions deliver consistency, quality, and convenience.
When labor limitations or time constraints create pressure, our sous vide meats offer a refined, reliable way to streamline operations without sacrificing flavor or quality.
Versatile Options, Tailored to Your Needs
At Supreme Cuisine, we specialize in crafting delicious, premium sous vide beef, pork, and poultry, all manufactured and vacuum-sealed at our FDA- and USDA-inspected, state-of-the-art facility in Montgomery City, Missouri. Choose from:
- SQF, Organic, Non-GMO, Gluten Free Certified, Halal certification
- Whole cuts of meats and shredded meat options
- Frozen and Refrigerated temperature states
- Ready to Cook and Ready to Eat formats
What is Sous Vide?
Sous vide – French for “under vacuum” – is a cooking method that involves vacuum-sealing food and gently cooking it in a precisely controlled water bath. This slow, even process ensures proteins are cooked to perfection – retaining moisture, enhancing flavor, and delivering unmatched consistency from edge to edge.
Sous Vide offers significant advantages:
- Consistency: Precise, repeatable results – no overcooking, no guesswork.
- Labor Efficiency: Reduces prep time and simplifies execution in busy kitchens.
- Versatility: Fully cooked proteins can be reheated, shredded, sliced, or finished with a sear – ideal for a wide range of menus.
- Exceptional Flavor & Tenderness: Vacuum-sealing locks in natural juices and flavors while gentle cooking preserves ideal texture.
- Food Safety & Shelf Life: Prepared under tightly controlled conditions to meet the highest safety standards, with the potential for extended refrigerated shelf life.
