It looks like your jars siphoned a little during processing OR you might have pack too loosely for raw pack.  When the raw pack meat cooks it shrinks and then the jar looks half full.  Also if you followed the instructions it says for raw pack to not add any extra liquid.  I find that if your meat has been frozen before you can it and even if you purchase it fresh it probably has been slightly frozen so lost a bit of liquid.  I recommend that people add some beef broth or just water to the jars of raw pack meat before processing.  (up to 1/4 cup depending on style of meat you are canning such as ground, stew, strips, steaks etc.).  This way you will end up with more juice in the jars.  

If you followed research-based guidelines and processed in a pressure canner at 10 or 11 pounds pressure for 90 minutes your meat will be safe.  (if your elevation is above 1000 ft.) you need to adjust pressure for altitude.)

The top meat has turned a little gray because it is not under liquid but will still be safe.  

https://extension.oregonstate.edu/catalog/pub/pnw-361-canning-meat-poultry-game

Hope that helps.  Thanks for using Ask Extension

Nellie Oehler 

Thank you so much for this! This was my first time canning beef. And wasn’t sure if this was “normal” and safe. Thank you for the quick response!