Cook-chill and sous vide cooking systems can provide increased meat yield (a high-cost item on the menu) and standardization of food procedures, which meets the demand for ready-to-eat products. The sous vide processing associates pasteurization up to 95 °C of vacuum-packed foods and controlled processing and storage conditions, differing from cook-chill system due to the lack of packaging and cooking steps occurring at higher temperatures. For the study - 576 beef slices from 40 pieces (Semitendinosus muscle) - have been processed, 150 g each, divided into three batches, marinated by dry salting (1.3% w/w) at 3 °C for 24 h, and baked in a combination oven at 80 °C for 4.5 h. Meat from batches 1 and 2 were submitted to sous vide processing. Meat from batch 2 was previously sealed at 280 °C for 10 minutes. In batch 3, meat was sealed and submitted to cook-chill processing. The samples were cooled, stored at 3 °C, and characterized for yield, pH, lipid oxidation, shear force, and L*a* b* color parameters. Data were analyzed by ANOVA and Tukeys test (p<0.05). The product yields in batch 1 (64.6 ± 2.3%) and batch 2 (64.4 ± 2.3%) were higher than that in batch 3 (58.5 ± 2.1%). No differences were observed in pH and lipid oxidation for all batches. A lower shear force was observed in meat from batch 2. The vacuum packaging advantaged higher product yield due to the higher water retention. Darker meat was observed in batch 3 due to absence of packaging. The pH and lipid oxidation were not affected by the processing conditions, and lipid oxidation values were lower than the minimum required for sensory detection. The sous vide system associated with sealing meat was more advantageous due to higher product yields and softness. Sealing process improved meat softness.