If you use a vacuum sealer you know what is like to be sucking up blood and juice while sealing a bag of non-frozen meat, including ground. We put about a pound of meat (ground, chops, etc.) into the bag and then put it into the freezer. When it is nearly frozen we pull it out and seal it without any problems with blood or juices. Right now we have about 10 bags of pulled, cooked venison in the freezer getting ready to be sealed. This works really good if you want to flatten the package a little for easy storage.
Moosetrot
I roll a paper towel.up.and put it just ahead of the fish or meat, about 2" below where it'll seal.
Catches most of the juice, keeping it out of the sealer