Taking meat home….airplane

nberres

New Member
LRH Team Member
Joined
Dec 8, 2019
Messages
3
Location
Wisconsin
For 1 -2 coolers make sure all your meat it frozen solid and pre-chill your coolers the night before with a bag of ice. Before your flight dump the ice and pack full with meat. Any extra room you can ball up newspaper to add some extra insulation. I've flown for 20+ hours and had my meat or fish arrive fine this way. I have shipped with dry ice but it has extra regulations and takes away from the total weight you can bring back. For large amounts you can look into freezing it and shipping it air cargo to a shipping hub near you. Much more cost effective than a bunch of checked bags. Plan ahead though some airlines you need to fill out paper work to be a known shipper. Some processors may be known shippers and offer this option, also a good option if your antlers exceed check bag dimensions
 

basinman

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Joined
Jan 9, 2014
Messages
356
Location
Butte La Rose, LA
We used a small privately owned shipping company (Mail Boxes, Etc.) to ship back our meat from Wyoming. They handled everything and used dry ice to pack it in special water proof boxes.
 

dustin280zx

Active Member
Joined
Sep 26, 2011
Messages
28
My wife, sister-in-law, and I brought back almost 200 pounds of yellowfin tuna filets in two cheap dollar general igloo coolers which held about 47 (cooler was 3) pounds each of solidly frozen vacumm sealed filets and we each had 25-30 pounds of vacuum sealed frozen filets in our backpack coolers that was our "personal" item. The airlines nail get you on oversize luggage (linear inches) and over 50 pounds. Only two filets partially Thawed in two of the backpack coolers. That was about 14 hours total in cooler. We did the same thing bringing back 100 pounds of halibut from Alaska but used a cheap walkmart cardboard covered styrofoam thing instead. Nothing thawed. The key is to make sure the meat is well froze prior to leaving and don't have snacks in the backpack cooler that you need to open and such it many times.
 

big johnson

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Joined
Nov 24, 2020
Messages
93
Location
E. Wenatchee, WA. 98802
I think TSA has banned dry ice. I fly to kona every year and take venison to the locals. I use a rtic 20 qt.soft cooler, fill it with ice the night before to cool it down. Just before heading to the airport I pack it full of frozen meat and take it as a carry on. It'll fit in the over head bins. When I come home I do the same thing with smoked wild pig from my local buddies in Hilo and Kona. Up to 20 hrs, with flight delays no problem.
 

257WTBY

Well-Known Member
Joined
Oct 27, 2012
Messages
366
Location
WA STATE
We overnight ship it. Freeze it solid and put in card board coolers tape it up good drop it off at shippers and it is there the next day. Done it several times never lost any meat. Make sure box doesnt have any air space in it pack them full.
 

TheZigor

New Member
Joined
Apr 22, 2021
Messages
2
Location
CA
sense no one has mentioned it, I would check out being a known shipper with an airlines. I fly a lot to hunt and also hunt AK every year. The cost was getting out of hand especially if you want to being home a moose and a caribou, so I became an "Alaska Known Shipper" It is through Alaska Air Lines and It allows you to book cargo on domestic or commercial flights just like you would book a plain ticket. You can also choose to book refrigerated or non refrigerated flights. This is key if you don't have a place to pre freeze your meat or come out of the bush and fly home right away. You're paying cargo rates so I believe the last time it was about .30 cents per pound. You just book a flight drop it off at the airport and pick it up from whatever airport you want to have it shipped to. It cost money to become a know shipper and a yearly fee but for me its cheaper in the long run. You can also ship all of your hunting gear a head of you and have it held at the airport. May be something worth looking into.
 

cabelasken

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Joined
Feb 22, 2021
Messages
149
Location
Nevada
I fly back from AK with 2 to 4 coolers every year of salmon and halibut I catch up there (and moose and caribou burger from my buddy) . For about 10 years now I simply have it frozen for at least 24 hrs prior to leaving and use the cheap insulated meat boxes from Walmart to fly home with it. Never lost any meat to thawing
I do the same. Those insulated meat boxes hold just under the 50# weight limit and weigh next to nothing. Most of the hardware stores in AK carry these insulated boxes and if you save the styrofoam insert and the box, they will last for many trips. Just bring some tape, a marker, and some twine to get it ready for shipment. Some airports require you to open the box before being loaded into the luggage holds, so I don't tape before getting the okie dokie from the airline.
 

dwolfbearer

Member
Joined
Feb 26, 2008
Messages
12
Freeze the meat solid, pack into a cheap/light cooler right before you leave for the airport, make sure you weight it!
 
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