one thing about SV : although the size / width of your item matters initially
for temperature equilibrium , it does not matter for the final ' done-ness '
i.e. Rare , Medium , and god forbid it please , Well Done.
therefore , you can get ' perfect ' done-ness on cuts that have a smaller diameter :
consider cutting that large pork loin ( the loin , not the tenderloin )
in 1/2 , lengthwise and cooking several bags at the same time , rapid chill and freeze the extra few
very little extra work , and they are cooked and ready to re-therm any time.
you Freezer is you SV multiplier . keep that in mind.
