Fresh meat chilled shipping: how to do it safely
Shipping fresh meat with chilled shipping: how to do it safely
Shipping fresh meat requires strict temperature control. A broken cold chain can lead to spoilage, food safety risks, and dissatisfied customers. In this blog, you will learn how to ship fresh meat safely and effectively with chilled shipping.
The temperature requirement for fresh meat
Fresh meat must remain below 4°C during transport. Frozen meat requires temperatures below -18°C. Exceeding these values—even briefly—can cause microbiological growth.
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 foil
- Gel packs (icepacks) around the product—frozen before use
- Absorption mat at the bottom to catch any released moisture
- Cool bag or insulated liner as an extra insulating layer
Calculation: how much ice do I need?
A rule of thumb: at least 200 grams of gel pack per kilo of meat for 24 hours of transport. For 48 hours of transport: 400 grams per kilo. In high ambient temperatures (summer), double this amount.
Shipping tips
- Ship on Monday, Tuesday, or Wednesday—avoid weekend delays
- Clearly label the box with a 'Perishable' sticker
- Work with a carrier that guarantees fast delivery (PostNL Pakket, DHL Express)
- Communicate the delivery date clearly to the customer
For tailored advice on meat transport, you can contact our internal sales department.
