Of course. However, for food safety do not cook them below 130 degrees F. When you have a long time in the sous vide bath like this it's important to stay above temperature danger zones, which begin on that cusp. The 132 cooking temperature will give you a nice madium-rare to medium, or you can use 135 for a more solid medium. For medium well I'd go with 145, and if you prefer it well done you can use 155. Keep in mind the higher the temperature the more moisture you'll lose from the meat, and the more water you're likely to have evaporate during the cooking process.