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I haven’t touched it at all since placing it on the shelf in the fridge.
Yes, I expected the flimsy bag was by design. It seems reasonable to me that such a moisture permeable design would be less effective at holding vacuum over time. Gas molecules are small, numerous, and persistently diffusive. By the sounds of it, I may be correct in presuming the bag is expected to fully bond with the meat surface soon after the initial sealing, becoming a second skin so that vacuum becomes unimportant thereafter.
My sirloin was sloppy wet out of the cryovac bag so I did press one layer of paper towel onto each side for a few moments to wick away the bulk of the moisture while still leaving the surface tacky. Perhaps leaving it wet would have resulted in better bag bonding and fewer air pockets.