Shipping fresh meat chilled: how to do it safely
Short answer: ship fresh meat vacuum-packed in an EPS or honeycomb cooler box with frozen gel packs (at least 200 grams per kilo of meat for 24 hours; 400 g/kg for 48 hours) and an absorbent pad on the bottom. Fresh meat must stay below 4 °C, frozen meat below -18 °C. Ship at the start of the week to avoid weekend delays.
A broken cold chain can lead to spoilage, food safety risks and dissatisfied customers. In this blog you can read how to ship fresh meat chilled safely and effectively, from preparation to receipt.
The temperature requirement for fresh meat
Fresh meat must stay below 4 °C during transport. Frozen meat requires temperatures below -18 °C. Exceeding these values, even for a short time, can cause microbial growth. So take the whole route into account. Waiting in a depot or the last kilometres in a warm delivery van also count.
Choosing the right packaging
For fresh meat we recommend the following combination:
- EPS box or honeycomb cooler box as insulating outer packaging
- Vacuum-packed meat in food-grade film
- Gel packs (ice packs) around the product, inserted frozen
- Absorbent pad on the bottom to catch any moisture released
- Cooler bag or insulated liner as an extra insulating layer
EPS is widely used for packaging and chilled shipping of food products and does not absorb moisture or odour. We are happy to answer questions about conformity for your application. You will find an overview of the sizes in our EPS boxes. A matching lid is supplied as standard.
Calculation: how much ice do I need?
A rule of thumb: per kilo of meat, at least 200 grams of gel pack for 24 hours of transport. For 48 hours of transport: 400 grams per kilo. At high ambient temperatures (summer), double this quantity. A more detailed calculation method is set out in our article how many gel packs do you need. The actual result depends on the outside temperature, the fill of the box and the thickness of the wall.
Packing step by step
- Pre-cool the meat. Only pack meat that is already at temperature. Gel packs hold the temperature, they do not quickly cool a warm product.
- Freeze the gel packs through completely. Do this well in advance. You can read more about this in freezing and packing ice packs.
- Put the absorbent pad on the bottom and place the vacuum-packed meat on it.
- Place the gel packs around and on top of the meat. Cold air sinks, so on top works well.
- Fill empty space. A tightly filled box warms up more slowly than a half-empty box.
- Close the lid and tape the box firmly shut. Put the 'Perishable' label on the outside.
Choose the right box size
A box that is too large contains a lot of air, and air warms up faster than a fully packed box. So choose the smallest box in which the meat and cooling elements fit well. Measure the product including packaging and allow space for the gel packs. The explanation is in choosing the right box size. You will find suitable cooling elements and absorbent pads in our collections.
Fresh or frozen: what changes?
- Fresh meat (below 4 °C): use frozen gel packs. Make sure the meat does not start to freeze at the edges if the gel packs lie directly against the packaging.
- Frozen meat (below -18 °C): use more cooling mass and a thicker wall. Frozen products call for a different coolant than ordinary gel packs. If you use dry ice, check your carrier's shipping rules.
Shipping tips
- Ship on Monday, Tuesday or Wednesday. That way you avoid weekend delays.
- Clearly attach a 'Perishable' label to the box.
- Choose a carrier with a fast delivery service, for example PostNL Parcel or DHL Express, and ask about the expected delivery time.
- Communicate the delivery date clearly to the customer and ask them to unpack the box straight away and put the meat into refrigeration.
- Order before 14:00 and we will ship your cold chain packaging the same day.
Common mistakes
- Gel packs that are not completely frozen.
- A box that is too large for the shipment.
- No absorbent pad, so that moisture leaks from the parcel.
- Shipping on Thursday or Friday without extra cooling reserve.
- No check of the temperature on arrival.
More mistakes and solutions are covered in 5 common mistakes in chilled shipping.
Checklist for every meat shipment
- Meat is pre-cooled and vacuum-packed
- Gel packs are frozen through completely
- Absorbent pad is on the bottom
- Gel packs are around and on top
- No empty space in the box
- Box is taped shut and labelled
- Shipping day and delivery time have been checked
- Customer is aware of the delivery date
To measure is to know: use a data logger
Do you want to be sure that your packaging works? For a trial shipment, put a data logger in the box. You will then see the temperature curve over the whole route and can adjust the number of gel packs or the wall thickness. Preferably test in a warm period, because that is the most demanding situation.
Frequently asked questions
Can I ship fresh meat without cooling elements?
We advise against it. Without cooling elements, the temperature stays at the required level only briefly. An insulating box slows down warming, but does not hold the cold without cooling mass.
How long does meat stay cold in an EPS box?
That depends on the wall thickness, the number of gel packs, the outside temperature and the fill. Read more about this in how long does a polystyrene foam box stay cold.
Which rules apply to shipping meat?
Specific hygiene and temperature requirements may apply to your situation. Consult the rules that apply to your activity. We advise on the packaging, not on legislation.
For advice for your situation on meat transport, you can contact our sales support team. You will also find more on this subject on our page shipping meat chilled.
Order directly
Need the right packaging straight away? View our EPS boxes, cooling elements and cold chain packaging for the food sector.
