Vacuum packing.
Right way: meat not all wonky. That traps air.
Wrong way is on the bottom. 
Discussion
Have you salt cured meat?
Depends on the sealer. I have very large commercial ones that would have no problems with where the meat is positioned nor of there is fat or liquid where the heating element seals. But for the average home user, you are very correct.
You don’t know any of the terminology, but you are talking like an engineer 👍