I would read the applicable parts of Baldwin’s site. With the Jaccard I would tread the meat like I would ground beef .
I have a Searzall and I find it far more useful for the pre-sous vide sear than the post sous vide finish. Another good place to finish is a gas grill. Just crank it to the maximum and keep it short.
Beef does not need to be cooked at a higher temperature to kill bacteria. If that were the case, SVing at that temperature would not be safe as you would not only not be killing the bacteria on the outside of the meat, but you would be encouraging it to grow. You can achieve 6.5 log reduction in Salmonella at 130 degrees F in 112 min at temperature. Alternatively, you could bump it up slightly to, say, 135 F and achieve 6.5 log reduction in 36 min at temperature. You may need to do some calculations or experimentation to figure out how long it will take for the meat to reach that temperature throughout so you know when to start the timer, but cooking blade tenderized meat is perfectly safe and, frankly, typical. Many restaurants, even those that don’t SV (which in this case is actually safer than traditional cooking), use blade-tenderized beef and they are still more than happy to serve you a rare steak, as the risk overall is still extremely low.
Incorrect. There is never a need to cook any meat to 160 F, even blade-tenderized meat and even when not SVing. It is true that at 157 degrees, you can achieve instant 6.5 log lethality if that is your target, but you can also achieve the same lethality at 155 F after 22 seconds, 150 F after just over a minute, 145 F after 4 minutes, or even 140 F after 12 minutes, all of which are easily achievable using traditional cooking techniques.