Moose, well now you know that recipe's a keeper. You owe it to yourself to try it someday with a grass fed piece of meat for even more deliciousness.
The cat doesn't use Zip-Loc bags so without experience he can't comment on what's best with them. Just be sure to have ample water circulation and keep food below the surface to ensure even cooking. He just let's packages bob around in the water, never had a problem that way cooking as many as 25 items in a large Cambro container. For advanced preparation make it a habit to completely ice-bath chill your menu items before storage.
SV cooking was originally developed to facilitate batch cook-chill menu item preparation. Other than for eggs Community members appear to use it most often for cook-serve preparation which might be a carry-over from conventional cooking habits. That's not wrong, only it diminishes the benefits of SV techniques. When you see meat you might enjoy on sale buy and cook it to enjoy later and take advantage of the low price.