I settled on 130F after seeing a wide array of temps. We put the 1.5 lb Tri Tip in the bag with smoky spicy paprika, Kosher salt, Olive oil and black pepper. Let it cook Sous Vide for 4 hours and then let it rest for 20 minutes before opening package. Hot reverse sear in the ole black iron skillet with a dollop of Ghee. Spooned the Ghee liquid over the meat constantly, about 2 minutes per side. Sliced and then added the liquid from the package to the skillet and made pan Au Jus. Delicious with mashed potatoes and pan Au Jus.
I seem to recall 131F as the minimum for killing pathogens, so that’s what I use. We like it pretty much cut-with-a-fork tender, so,
I doubt 130F vs 131F makes any difference. Especially with the temp variation during cooking, you are talking about less than one degree.