Hanging meat transport – specialised transport of fresh meat

Fresh meat in carcasses, half carcasses and quarters is transported differently from palletised goods. It does not lie on the floor or in crates, but hangs on hooks attached to rails in the trailer ceiling. This type of body is called a hanging meat reefer, and it is the standard for transport from slaughterhouses to cutting plants, wholesalers and butcher shops.

What is a hanging meat reefer

It is a refrigerated trailer with a cooling unit and longitudinal rails running under the roof. Trolleys with hooks slide along the rails, and the meat is hung on the hooks. The rails are reinforced, because a single trailer carries several tonnes of cargo suspended in the upper part of the body.

Why meat is transported on hooks

• The meat does not touch the floor or walls, which reduces the risk of contamination.
• Cold air from the unit flows around each carcass on every side, so the temperature is even throughout the load.
• Carcasses are not crushed, and the meat keeps the shape and appearance the consignee expects.
• Loading and unloading take place directly from the plant's hook line, with no rehandling.

Temperature and hygiene

Regulation (EC) No 853/2004 requires fresh meat to be kept at no more than +7 °C before and during transport, and offal at no more than +3 °C. In practice, carriers keep the trailer at 0…+4 °C to leave a margin for opening the doors during unloading.

The trailer is pre-cooled before it arrives, and after each unloading it is washed and disinfected together with the hooks and rails. Temperature is recorded throughout the journey, so the consignee can check that the cold chain was not broken.

Loading and weight distribution

Carcasses are hung with gaps that allow air to circulate freely. The weight is spread evenly along the trailer so as not to overload the axles or change the handling of the vehicle. The meat should not touch the floor, and it must not swing into the walls when braking.

How to choose a hanging meat carrier

• Does the carrier have trailers with its own rail and hook system, not just standard reefers?
• Is the trailer washed and disinfected after every trip, and does the carrier confirm it?
• Is the temperature recorded, and is the report available to the consignee?
• Do the drivers know the rules for loading onto hooks and the requirements of meat plants?
• Can the carrier dedicate a trailer to a fixed route for regular shipments?

Hanging meat transport is one of our specialisations. You will find the details on our Hanging meat transport page.