My brother makes about 40-50 packers a week. He used it for a few days. At first, he thought it was great. Then, he realized the meat needs to be really cold or semi frozen to work really good, and the blade dulled pretty quickly. He gave it to me. I tried it once and put it back on the shelf. We both use really a really sharp knife instead.
Glad to hear it is working great for someone else though.