Meat - Ship Chandlery

Meat supplied as ship-chandlery provisions for crew, catering, offshore vessels, and passenger ships. It is typically delivered as chilled or frozen beef, poultry, or other approved meat products in hygienic, portion-controlled packaging. We only source Halal Food Items.

ProShipWorks provides end-to-end support to source and supply Meat for marine vessels, ship operators, industrial facilities, maintenance teams and procurement departments.

Last updated: October 11, 2026

Product Information

Product Name	Meat
Product Category	Ship Chandlery
Product Reference	1657
Brands / Manufacturers	JBS, Tyson Foods, Danish Crown
Unit of Measure	Kilogram

Key Features

Key Feature
1. Chilled or frozen supply
2. Vacuum-packed or sealed hygienic packaging
3. Traceable batch and expiry information
4. Portion-cut and catering formats available
5. Temperature-controlled delivery

Applications of Meat

Application
1. Ship galley and crew catering
2. Passenger vessel food service
3. Offshore and marine catering operations

Standards, Certifications & Class Approval

Review the available standards and approval information relevant to the product. Actual certification, material traceability, inspection and classification requirements depend on the product type, intended application and purchasing specification.

Applicable Standards & Certification	Suppliers commonly operate under HACCP and ISO 22000 or equivalent food-safety systems. Products may require veterinary health certificates, country-of-origin documentation, halal or other religious certification where specified, and compliance with applicable Codex and port-health requirements.
Class Approval	Normally not subject to DNV, ABS, Lloyd's Register, BV, or ClassNK type approval. Acceptance is generally based on flag-state, port-health, veterinary, food-safety, and vessel catering requirements.

Installation, Maintenance & Safety Information

Installation Notes	No installation is applicable. Receive chilled meat at the specified temperature, verify packaging integrity, lot traceability, expiry dates, and required health documentation, then store promptly in designated refrigerated or frozen spaces.
Maintenance Tips	Maintain the cold chain, monitor and record storage temperatures, apply FIFO stock rotation, keep raw meat segregated from ready-to-eat foods, and discard products showing temperature abuse, damaged packaging, or expired dates.
Safety Notes	Handle using hygienic procedures and suitable protective equipment. Prevent cross-contamination, thaw under controlled refrigeration, cook to the vessel's approved food-safety procedures, and never refreeze fully thawed meat unless permitted by applicable food regulations.