You’ll have to wait for Greeneyes. I know nothing about canning meat. We usually vacuum seal and freeze...but I probably SHOULD learn to can it.
The advantage of pressure canning is that it frees up freezer space, it keeps for years, and is NOT dependent on the electricity.
Power goes out and you don’t have to worry about losing it.
It has advantages - no electricity needed. We have always had periodic outages in Mo. So it’s important. It also makes inventory simpler.
The cases are 12 jars. Choose 4 different types of meats. Chicken, Pork, Beef, turkey-whatever. That’s about 1 dish per week for a year. 2 cases gives you meat twice a week for about a year.
I do the same thing for fish which I buy already canned. Tuna, Salmon, Clams, Shrimp. Once a week for the year, but each week is a different recipe. More people means more veggies or noodles less meat per person, but nutritionally, you only need a little meat to go with beans/rice.