Cook and Freeze Advantages

Can someone help me understand the point of the cook, freeze, reheat method of sous vide? It seems like reheating takes almost as long as the original cook time. So why would I go through the trouble of cooking and freezing when I could just cook (from raw) and it take maybe 30 more minutes (even from frozen)?

The main reason I do it is when I buy things in bulk and I cannot eat it all at once and I would get tired of it. If the cook is short I agree with you, I would freeze the item raw. However if the cook is >2 hours ranging up to 72 hours it is not effective to cook each piece raw frozen. I tend to cook a lot of the tougher cuts so most of my cooks are long.