There are different requirements for packaging depending on the type and size of the cut and the purchaser’s specifications. Carcasses, sides, quarters, and primal cuts need not be wrapped or boxed unless so specified by the purchaser. U.S. suppliers export boxed beef. Bone-in or boneless subprimal cuts, cured, smoked, cooked, dried, and variety meats, if not individually packaged, shall be packed into boxes lined with plastic bags.
Portion-cut items shall be packaged or layer packed in small cartons with spacers between the layers. Packaging may consist of a vacuum-packaging-type barrier film with or without a modified atmosphere application, or with any other approved wrapping material, or as the purchaser may specify.
Frozen bulk items, such as trimmings, shall be packed into wax-coated or impregnated cartons without liners.
Ground and diced meat items shall be packaged in plastic bags or casings and may be packed in cartons.
Patties may be packed in wax-coated or impregnated cartons with or without plastic bags or in non-coated cartons lined with plastic bags. Patties shall be separated from each other in a manner that prevents them from sticking together. In addition purchasers may specify that metal-detection equipment be used on all types of ground products.
Products such as fresh, smoked, and cooked links may be packed in any appropriate small carton with or without separators between the layers.
Bacon layers shall be separated or individually packaged.
All packaging material shall comply with FSIS regulations, and packages must be labeled in accordance with FSIS regulations. Small cartons may be master packed. Master or ship- ping cartons shall be of a size and bursting strength suitable for the purpose. All packaging shall be done in a manner that will safeguard the product. Products may be palletized when appropriate.