I do it frequently Mark, but only with solid-muscle meats, not large rolls, fabricated, or stuffed items. I also limit product thickness to about 70mm to ensure quick and thorough freezing. I am more comfortable with 50mm thickness as a limit in advanced cooking.
Thank you for clarifying that you posses two pieces of meat. I don't usually consider weight in SV cooking as it's not a critical factor and i couldn't resolve the inconsistency between a 400g weight and the dimensions provided. Attention to details is an essential ingredient in SV cooking.
From SV cooks' comments, mostly over at the Anova FB site, it appears a lot of them don't give the intermediate chilling step beween cooking and frozen storage sufficient attention. With rolled meat there is a lot of surface area that could permit excessive moisture loss. You want to have the water in the meat freeze as quickly as possible. That's accomplished by getting all of the meat close to the freezing point, about 5ᴼC, before placing in the freezer which results in a higher quality end product.
Rather than having a 10cm thick roll of meat which typically requires about 5 hours in a 50% ice bath for thorough chilling, if i understand you correctly, you now have a 75mm thick half requiring about 3 hours of pre-chilling. That a tolerable size and time, but just barely. Don't skimp on the ice and freeze as quickly as possible.