Using the sv to finish the cook does a few things I like. First, all the juices are sealed in so there is no risk of drying out. It also gives me absolute control of when I want to eat or slice them up. These will all be getting cold shocked in ice water then fridged and sliced cold on slicer. With sv, temp is about color and time determines tenderness. Because the meat was at 165, I could sv anywhere from 129-165, the higher the temp the shorter time you need to reach tenderness. These will never reach a traditional temp of 200+, at 135 I usually go 24 hours. At that point, you can slice and eat or shock cold and slice later