You don't mention what thickness the meats are, so no-one can advise on whether those times are sufficient to ensure that everything's cooked. 
From an order of operations, yep, you have it nailed down - cook the higher temp meat first, then let it stay in the bath while the more rare meat cooks (provided you're above 130F) - the "tipping point" where pathogens start dying off is actually 127F, but we use 130F as a guideline to make sure no-one gets sick. 
Lots of thickness guides for the types of meats on Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html