I have a Sous Vide Supreme and a vacuum sealer and do this all the time. I mostly use it for cuts of meat that are easy to overcook like chicken breasts, pork tenderloin and beef tenderloin. Although a flank steak cooked at 131degrees for 2 days and then seared on a super hot griddle is pretty great. The best part is the meat is cooked to the exact temperature and doneness all the way through.