Uncoordinated and messy? Probably.
In any case, I guess I have the wrong type of bag, It has a tab and I did try rolling it back but the tab came off. I put it back on and decided to submerge the whole thing. A good a solution as any I suppose. Although the fact that there was some oil floating on the water afterwards probably meant that either the seal was not as good or there was lot of the meat juice on the mouth of the bag as I tried to wrestle with it.
As for the fat situation, I just thought that something sitting in it's own fat for the entire time seemed, well, fatty. Perhaps I'm wrong. Maybe there's very little re-absorption and there's no problem. Though at some point the fat in the meat vs the fat outside will probably be at equilibrium and it probably won't further reduce or expel the fat from the meat vs in the oven on a rack. It was just a thought as there was a lot of talk about how healthy sous vide cooking is vs other ways of cooking, and I wasn't so sure.
BTW, my cheap cut of 1/2" chuck steak came out fine.
Although my digital thermometer seemed to indicate that the unit was 1 degree off. I'll have to get another thermometer to confirm the next time and perhaps recalibrate the unit (if that's possible).
Thanks for your reply. Much appreciated.