Like Bigtank, I rawpack meat chunks no liquid. Pack it in tight, leave the 1" heads pace, more if it's a fatty cut, sometimes add salt and pepper. Ground beef I brown before hand though, drain the fat/juice to separate mist of the fat. Fill the jars to 1" heads pace with drained meat then add juice/broth/stock to the top if the meat.
Of course process in a pressure cooker iaw usda time tables for whatever kind of meat it is. It's nice to have ground beef, beef, pork, or chicken cooked and canned on the shelf for easy week night meals. The texture holds up well, I like the canned chicken for chicken salad for lunch. Beef and pork can go right into soup or just eaten plain. Plus, it's shelf stable for 5 years, great way to store grocery store sales without taking up freezer space or worrying about losing it in a power outage.