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Meat & Poultry Packaging
Tight fit to the cut, puncture resistance and reliable sealing.
Tight fit to the cut, puncture resistance and reliable sealing.
Fresh and chilled meat, cooked meat products and poultry. The pack has to keep the product fresh, block oxygen, resist punctures and present it well.
Film that follows the cut leaves little air in the pack, holds the juices in and presents the product neatly.
Bones, hard edges and frozen corners press on the film, so the structure and seal strength must match the product.
Meat and poultry oxidise and dry out. For a longer shelf life, a high-barrier vacuum bag or PA-EVOH-PE film comes first.
Chilled meat usually runs in PA/PE vacuum bags, low-temperature thermoforming film or skin film. Frozen packs need low-temperature toughness, strong seals and puncture resistance.
Four product families cover fresh, chilled, cooked and poultry products. Choose by the machine you run: skin packer, vacuum machine, shrink system or thermoformer. For high-volume lines, thermoforming film or automatic packaging film comes first.
Skin film fits tightly around the cut on the tray, leaves little air in the pack and improves shelf display.
Four bag types for chamber or external vacuum machines, chilled or frozen.
Clear co-extruded bag with reliable heat sealing, the usual choice for chilled fresh meat.
PA/EVOH/PE structure with a higher oxygen barrier, for meat and poultry that need a longer shelf life.
Embossed channels let an external (suction) vacuum sealer pull the air out.
Embossed roll stock cut to the length of each piece: one roll, many bag sizes.
Shrinks tight onto fresh, bone-in and processed cuts after vacuuming, keeps the juices in and adds puncture resistance.
Formed packs for portions, sausages and processed meat on thermoforming lines, in three structures.
Good formability and clarity, for chilled fresh meat and poultry portions.
Heat-resistant PA/PP structure for meat products cooked or retort-processed in the pack.
EVOH oxygen-barrier layer for products that need a longer shelf life.
A first recommendation: the final structure, thickness and format are confirmed with samples tested on your packing machine.
Seven details are enough for a first proposal. If you do not know an answer yet, just write "Not sure": our engineers will help you work it out, and samples confirm the choice on your machine.
What you pack: cut, portion or whole bird, bone-in or boneless
Chilled or frozen, and how the packs are distributed
Any cooking, pasteurisation or reheating after packing, or none
Machine type or model, or packed by hand
Bag or web dimensions, and thickness if known
Plain or printed, number of colours, artwork
Estimated quantity per order or per month
Chamber machines and external suction sealers need different bags.
Read Guide
Where each format wins on shelf life, presentation and cost per pack.
Read Guide
Bones and sharp edges put film under stress. Puncture resistance, shrink behaviour and how to trial a bag before you switch.
Read GuideSend us four details and a packaging engineer will suggest a first option and a sample plan.
Share the product, the machine and the volume. A packaging engineer replies with a proposal and, if useful, a sample plan.