Sous-vide: the one cool trick to save you from COVID-19 meat shortages

Kelsey DonkContributor - May 20, 2020

When it comes to beef, chefs agree: the priciest cuts of meat are often way overrated. Choice cuts like tenderloin, filet mignon, and ribeye are popul
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My close friend rants and raves about his sous-vide and insists it would be the best way to cook the rabbits we raise (that have a very low fat content and can dry out easily if overcooked). I’ve been resistant, for no good reason other than maybe the high cost when they first came out, but you’ve got me reconsidering and I think we’ll give it a try. Thanks.