The present invention relates to a method of preparing a food product for commercial distribution and consumption by consumers. The method involves placing one or more raw food products into a vacuum pack bag and vacuum packing it. The vacuum pack bag is placed into a circulator that has an insulated tank, a pump, a heated coil, and a thermostat. The raw food product is cooked to a predetermined temperature and then removed and stabilized while still in the vacuum pack bag. The now cooked food product is then prepared for sale to a consumer. Though in some embodiments the cooked food product is prepared at a second location, such as by a caterer that reheats the product to a desired temperature. The same vacuum pack bag is used throughout the inventive method.
