There were two types of meat cans in WW I. The first was the readily available M1910 with a shallow pan, usually marked with/or without a maker and with a date. When the boys got "over there" they wanted bigger potions than the issue meat can could hold, so a contract was given to the French to make a can that was 1/2 again deeper than the issue can. They are tinned steel, rather than aluminum, and are marked with an anchor on the handle. Number made is unknown, but they are not rare. Later, the deeper can, made by US, is what was standard issue by the government, in WW II. A lot of WWI cans were re-issued in WW II simply by changing from the shallow "dish" top to the divided WW II style "dish" top. Many are sold as WW I but are actually WW II re-issues.
The WW I "Bacon Can Model of 1916", was pulled from service in April 1918 and turned in by the troops, at least by orders found in 1st Division records that month, and replaced with commercially canned "meat", corned beef. That is why so many Bacon Cans existed. I have one with a 1918 Date instead of the usual 1916 Date.