Something that might be worth considering is trussing your meat. Trussing (or tying) your meat not only gives a good shape to the final product but can help maintain an even thickness in sliced meats. This is less important for bone-in steaks and chops where the fat cap on one edge and a bone on the other can help support the meat under compression of vacuum packing. But for scotch fillet and other lean or boneless cuts tying can help maintain thickness when packing for a cook, particularly if you use a hard vacuum.
