So do you package, cook THEN freeze the meat?
The safest way to do it is vacuum pack fresh raw ingredients then cook them. Then quickly freeze any cooked food not to be used immediately. This can be a little puzzling, as the vacuum bag usually inflates while cooking, but when frozen will contract again.
For those who make more complex meals, they need to exercise some care to insure that the pH is balanced to cut down on chemical reactions.
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As an added bonus idea, since Sous Vide cannot make old meat taste better, and for really tough cuts like London broil, I use a Chinese restaurant trick to both freshen the meat, eliminate any bad odors, and strongly tenderize it.
First thinly slice the meat to about 1/8th of an inch, then put it in enough water to cover plus an inch in which has been dissolved 1 teaspoon of baking soda. For one hour and one hour only, or it will turn to mush.
Baking soda has a pH of 9, and the first thing you will notice is that the meat will turn bright red even if it was gray. Then some of the fat will dissolve and float to the surface. After an hour, rinse thoroughly, first in clean water, then in vinegar water to neutralize any remaining baking soda, then in clean water again.
The meat will be very tender and bacteria free, but have little taste, so will need to be marinated in a flavorful sauce before cooking. But it is a lot better thing to do with old meat than just throwing it away.