confused regarding temperature setting

Annette_Kam_303258

I downloaded the sous vide times and temperatures guide on chefsteps and am a little confused when I compared it to the joule temperatures that is already preset.

The guide says medium rare steak is 136

The joule says medium rare steak is 129. 133-140 is going into the medium/medium well range.

I'm just thinking in general terms in case I wanted to try a recipe that is not listed in chefsteps. How would I reconcile this to know what the end result would be if temperature guides and the joule is different. 7 degrees must make a big difference.

I don't think the thickness has anything to do with it since we are only looking at the end temp and cooking time might be longer only.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

the SV chart from CS says MEDIUM is 136F not medium rare...its interesting that they skip med rare in the chart...med rare in the app is 129F and rare is 125.6F these aren't major and Im a 127F for filets and 132f fish for rib eyes..one thing very interesting that one misses in the app video is that the steak doesn't have a chance to "blossom: and given a few minutes after slicing it turns much more red....

below is a filet done to 132F for a friend which when I cut it I thought it was way over done...the pic is about 5 mins later...