The correctly organized packing of meat, the references and warehousing are very necessary for preservation all of the valuable properties of the high-quality meat made in the United States. The crude reference and warehousing can destroyed highest quality of a product. As meat is a perishable product, you have to use only the highest technologies and heavy adhere for all restrictions during the time.

When at the beginning of 70th years the American meat industry has stopped the trade of not cut carcasses, it became clear, that the central problem is the problem of packing of fresh meat which allowed to increase the term of safety of production and to save it from damage. The modern methods of packing and storage of fresh meat are mainly based on the technology of vacuum packing. Vacuum packing is usually applied to average and small cuts, beefsteaks and roast beefs. During this process the specialized laminated bags from thick elastic plastic, impenetrable for air are used. As a rule meat without bones is located into the vacuum installation in which air can be sucked away and it can be soldered up. Some of installations can replace to little amount of dioxide of carbon (CO2).