sous vide cooked meat storage-- how long?

fred_kellermann_36764

I've seen from other posts that you can cook chicken or beef sous vide for restaurant service and ice bath chill left over portions for service the following day and that they will be good for a couple of days. But my question is what is a couple of days? I only ask because I have a large catering event that I would like to cook hanger steak and chicken breast sous vide for but would need to cook the meat Wednesday night and Thursday, ice chill and hold until Saturday and reheat to order on Saturday. Is this practical and more important safe? I use a vacuum pack machine and a immersion circulator.