I don't give a shit about the health factor, fatty cuts (and this is supported by the media you linked) don't render at those temps. The steak in the picture, if it was a ribeye, either didn't have a meaningful amount of intramuscular fat in the cross section or you "seared" it long enough to render it, which kind of defeats the purpose of the sous vide approach to begin with. The lowest safe temp you can use for extended periods (130-131) takes 72 hours to render connective tissue and beef fat. Beef fat literally doesn't start rendering until 130f, and it's a snails pace at that temp. I don't care if you want to leave your meat on the counter for an hour and then eat it raw; but it's not physically possible to render intramuscular beef fat with temperature alone at 129f. You are heating it somewhat significantly above that with the "sear," or showing us a cross section that had no fat veins to begin with.