Even if you vacuum pack your food, there’s still oxygen inside the meat - allowing for spoilage if the temperature is in the danger zone - allowing harmful bacteria / organisms to multiply.
130F is the start of the high temperatures that kill these pathogens.
If you try to do a delayed cook without the aid of an ice bath…well…you’re familiar with Darwin, right? 
Remember - even cooking foods at a lower than desired temperature still cooks those foods and changes them. Fats and enzymes in the meat break down and change the consistency of the meat (some have considered a 4hr SV cooked steak to kobi beef for how tender it can be). Simply raising the temperature at the end may achieve the level of doneness that you’re looking for, but the texture and flavour of the meat may be considerably different than what you were hoping for.
Always err on the side of food safety - really not worth jeopardizing your health simply for convenience.