Best before date of cooked dairy

This is the cheapest chamber vacuum sealer that I've come across: VacMaster VP112. At $669, it's half the price of most other chamber sealers. Chamber models are far more "professional" than the stuff marketed to the home, and my understanding is that they are far more reliable.

The difference between a chamber model and a home model is that you place your food in a bag in a chamber. The entire chamber is used to create a vacuum, meaning that liquid won't leave the bag. A home sealer will also not go below atmospheric pressure while a chamber unit can get a much higher vacuum allowing for vacuum marination, compression or fruits, and better flavor penetration during sous vide, which may or may not hold any interest for you.

In terms of your specific questions:

1. My understanding is that these consistently make a good seal.
2. I can't speak to longevity, but these are the kind of units that restaurants use for sous vide prep, so I assume they take a beating in those environments.
3. Because it's in a vacuum chamber, liquid is no problem, and you can actually vacuum seal just liquid.
4. Major Fail. These things are big and heavy. The one I mentioned is 24" x 16" x 9" and weighs 53 lbs.
5. Shouldn't fail to seal. Not sure about waste if it does.
6. Cannot be used with a container, but why would you need to rather than using a bag?
7. Minor Fail. The model I listed is a little over your price range. Most other models of this type will be between $1,250 and $7,000.

The other consideration is chamber size. You obviously can't vacuum pack anything that's larger than the vacuum chamber. The one is listed has a chamber size of 12" x 11" x 5".

Meat spoils because it is packed with water and all the nutrients microorganisms crave.
To make meat not need refrigeration you have to make those things unavailable.

Dehydration is essential. Salt is also helpful. Salt the meat heavily and dehydrate it on a fan or in the oven. You end up with jerky which, if sealed from humidity, will stay good indefinitely. Look for proven recipes.

Salt by itself, without dehydration, isn't good enough. Corned beef, for example, is salted heavily and will still spoil if not refrigerated.

An alternative to drying is to pressure can the meat. By heating a bottle of meat in a pressure canner, the boiling point of water is increased to the point where botulism spores are destroyed. The bottle seals out further contamination. Bottled meat will stay good for years.

While I think that preserving food is a valuable skill- I totally agree with GdD that it is not important for international travel. You will enjoy yourself much more and be more productive if you learn to eat what the local people eat and don't spend your free time drying meat and carrying it with you when you travel.