- 1). Weigh the meat that you are shipping. You need this information in order to purchase enough dry ice for safe shipment.
- 2). Buy a sturdy Styrofoam cooler with a lid. It needs to be large enough to hold your meat and the dry ice.
- 3). Get a sturdy cardboard box, from a moving company or any shipping vendor, that is larger than your cooler .
- 4). Use the weight of your meat and the expected transit time to calculate the amount of dry ice you need. A 5-lb. roast needs 18 lbs. of dry ice for a two-day trip. A 10-lb. package needs 24 lbs. for the same trip.
- 5). Buy dry ice from a retailer. Large grocery stores in metropolitan areas normally have a cooler near customer service.
- 1). Wrap your frozen meat in two or more layers of plastic wrap, and then wrap the meat with several layers of newspaper.
- 2). Wrap the dry ice with several layers of newspaper and lay it flat in the bottom of your cooler.
- 3). Place the meat package on top of the dry ice. Fill empty space in the cooler with crumpled newspaper or plastic grocery bags.
- 4). Put the lid on the cooler and tape it shut with packing tape.
- 5). Place the cooler in the cardboard box and fill empty space with packing peanuts, newspaper or air bags to keep the cooler from shifting in the box.
- 6). Tape the box shut with packing tape. Reinforce the bottom and the corners well by applying extra tape.
- 7). Write "Perishable" on the box and fill out the shipper and receiving address information with indelible ink or a permanent marker.
- 8). Take your package to the U.S. Post Office or a package shipping service that has expedited delivery. Tell the clerk that the box contains dry ice and complete any forms required for your shipment.
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