from production to table

Beef & Bison
Meat Packing

Sample your meat from our USDA-inspected custom cut packing plant. We not only process the meat, we also package it for your distribution needs.

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intermountain packing

Beef & Bison Packing

Packaging beef and bison meat is a critical step that ensures the preservation of freshness and safety. Utilizing advanced packaging techniques, we protect the meat from contamination and extend its shelf life, delivering premium products to consumers.
Freshness-first packaging 
We prioritize freshness with quality and functional packaging.
USDA Certified and safe
We take our USDA regulations seriously. You can find the USDA certification stamp on any of our packaging.
grading capabilities
Grade your meat in-house to USDA specifications.

Types of Meat Packing

Rollstock or rothic ready

Vacuum-sealed meat that is pre-printed with branding and nutrition information.

Cryovac or Oetupus

Vacuum-sealed meat that is stored with no oxygen. This system uses multiple sealing heads to quickly seal packages simultaneously.

tray pack vsp

Vacuum-sealed meat with no oxygen that is packed into a tray. This method extends the product's shelf life, making it ideal for supermarkets and grocery stores.

shrink tunnel

Vacuum-sealed meat that passes through a shrink tunnel, where hot air is circulated around the package. The heat causes the plastic film to shrink tightly around the meat.

individual weight & label

We can weigh each cut of meat individually to allow for precise portion control and customizability. The label typically includes essential information such as the product’s name, weight, price, and expiration date.

Intermountain packing tour

Inside Look at Our Facilities

Take a tour through Intermountain Packing via video.
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Frequently asked questions

Answers to our most commonly asked questions

What is the red liquid in my meat packaging? Is it blood?
The USDA website says: "Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package."
Why can meat change color after being frozen?
Over time, meat stored in the refrigerator or freezer may become slightly lighter or darker in color. This doesn't necessarily mean it's spoiled! But if the color change is accompanied by an unusual smell or texture, it's best to toss it.

The red color of raw meat comes from a protein called myoglobin, which is found in the animal's tissues and turns red when exposed to oxygen during processing.
What is the shelf life of beef & bison?
The way meat is packaged significantly affects its shelf life because packaging methods impact factors like oxygen exposure, moisture retention, and bacterial growth. So depending on how the meat is packaged, it will have a different shelf life or time until it spoils.

Rollstock: Vacuum-sealed meat, 28 days

Cryovac: Vacuum-sealed meat with no oxygen, 60 days

Trim: Small pieces of meat leftover from larger portions, 7 days

Freezer: Meat properly packaged and placed in the freezer, 365 days
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Tour Intermountain Packing

Looking to take things a step further? Book your tour to the packing facility today! Send us a message and we'll reach out to you.
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1096 E Iona Road Idaho Falls, ID 83401

Contact Us
208-538-2255
info@intermountainpacking.com
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