Is there a trick to get all of the meat out of the vertical units?

This is a serious design error, almost 1/3 - 1/2 lb meat left in the bottom. It would not take much to correct with a re-design of the bottom. I cut a wood block to get a little more out, helps a little. But there isn't too much you can do about the meat in the tubes.

any disadvantage to buying 11lb vs 7? basically the same price, for home use thanks!

The only thing I could think of would b if you don't have any space to store the difference in the size between the 11 vs the 7 , but I would get the 11!

How does it secure the the table or countertop or is it sturdy enough that it doesn’t need to?

It’s easy and really heavy don’t need to secure it at all

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Sausage Making Made Simple! 🍽️

EASY TO CLEAN - All parts that contact food are designed for effortless cleaning.
DURABLE DESIGN - Constructed entirely from stainless steel for longevity and hygiene.
QUICK EFFICIENT - Experience a 2-speed fill rate for seamless stuffing.
CRAFT YOUR OWN SAUSAGES - Unleash your inner chef with this versatile sausage maker!
VERSATILE NOZZLE OPTIONS - Includes 4 different nozzle sizes to suit all your sausage-making needs.

The Hakka 7Lb/3L Sausage Stuffer is a professional-grade vertical sausage maker designed for home chefs and culinary enthusiasts. It features a dual-speed filling system, four stainless steel nozzles of varying diameters, and a fully stainless steel construction for durability and easy cleaning. Perfect for crafting your own sausages with precision and ease.