The condition of meat in the boot is settled before departure, because the box only keeps the cold that was put into it. For meat businesses the regulation requires meat to reach 7 °C and offal 3 °C before transport; it is a good target for meat leaving a home as well.
- The meat rests in a cool, airy place: 4-6 hours for sheep and goats, 5-10 hours for cattle. While warm it is not put into closed bags or piled up.
- It is then chilled in the fridge; for a long drive it is portioned and frozen, blast-frozen at a butcher if possible.
- The meat sits in sealed bags with frozen ice packs around them, and no empty space is left in the box.
- The box travels in the cabin where the air conditioning reaches; if it must go in the boot, it stays away from the sunny side. The lid stays shut at stops.
- On arrival the meat goes straight into the fridge or a -18 °C freezer.
