SV is great for certain things, not so great for others.
Some times it gives you a great financial bonus, others not.
One example of cost minimising is low temp fry, fat poach, confit or whatever you want to call it. Im gonna go with confit.
These are fictional numbers used used to explain a point.
If you want to confit 2kg of duck leg, you will need duck fat. By using SV its enough if you use 50g of fat, because the bag will ensure the fats contact with the leg at all...