NMFC 134400 - Meats & Shortening Group | Class N/A

Note 134412: NOTE-Shipments of products herein described will not be accepted unless they conform to the applicable U.S. Department of Agriculture regulations governing the inspection and transportation of such products, and required certifications must be furnished to carrier.

To find the correct freight class for your shipment:

1. Confirm the exact product and condition (e.g., cooked turkey, fresh beef, dressed poultry, lard, bakery shortening) and select its specific NMFC item within the 134400 group before quoting.
2. State temperature control clearly: refrigerated for fresh/cured meats (typically 28–34°F), frozen for longer holds (0°F), and protect-from-heat for shortening; match carrier service to shelf life.
3. Package to prevent leaks and odors: vacuum-sealed or bagged cuts in waxed cartons with liners; fats in tight pails or drums with tamper-evident lids; add absorbents, corner boards, and stretch wrap on pallets.
4. Add receiver requirements on the BOL—delivery appointments, lumper services, and dock temperature limits—and avoid co-loading with chemicals or strong-odor freight; request trailer washout when needed.

Note: All classifications are subject to Item 170. Verify with official NMFC publications for the most current requirements.

• Quicker, cleaner rating by narrowing to the right item within the group reduces reclass exposure and invoice disputes.
• Cold-chain clarity (temperature, transit, service type) cuts spoilage claims and protects sell-through for retail and foodservice accounts.
• Leak-proof, food-grade packaging lowers OS&D and cleanup charges while improving stackability and cube utilization for better LTL rates.
• Non-hazardous status broadens carrier options and sidesteps hazmat surcharges, helping keep total freight costs competitive.