I was curious about this as well. I've thought about freezing steaks this way so that I can souse vide them directly out of the freezer (I buy in bulk when the price is right).
But salt will raise the freezing point. Probably not enough keep it from freezing. Vacuum sealing tends to help prevent freezer burn. Hopefully someone that has done it can comment but I could see a texture issue as Jonah mentioned above.