The product arrived in a very well protected package. The instructions were so easy to read and it was a simple plug and start. The first thing I did was salmon, it vacuumed it and sealed it beautifully. . It works well and is super easy to set up and use. Some need to know tricks for wet meat/items (in no particular order): 1. drain off as much juice as possible 2. pat it dry 3. hold the bag below the vacuum sealer so that gravity takes effect and the juice stays below the sealer, and more air gets sucked out. 4. You can also semi freeze the meat for 30 minutes to an hour depending on amount, and then seal the bag. This way the juices are frozen and won't try to suck to the top 5. Put the bag in a large mason large or bowl and fold the top 3-4 inches of the bag over the jar or bowl before putting wet items in, then after the bag is full, take it out and fold the bag back to normal. This prevents moisture from touching the end that you seal. You don't want moisture at the sealing end of your bag at all! Happy vacuum sealing everyone!