If you are only concerned about the safety side, then the answer is yes. But if you freeze it at home, you should be aware that the process of freezing is slower than on manufactures. That would affect the taste. I still prefer to use a vacuum sealer. I have a GDAE10 machine, pretty simple to use and afterwards it's easy to keep.
I also use a chamber vacuum sealer. My wife wasn’t totally sold on it being worth the investment. She has changed her mind.I use it to package bulk ground beef in 1lb packs, pork chops, chuck roasts and leftovers when we make soup or chili. I’m convinced that there isn’t a better way to freeze the wide variety of things that we do, and my wife uses it now regularly.We bought ours from Webstraunt VMC10OP. It was a considerable investment but I will not be without one now that we’ve had this one.