NMFC 134530 - Lard & Rendered Pork Fats | Class 65

Note 134534: NOTE-Also applies in solidified or flaked form in bags.

Note 134536: NOTE-Provisions on shortening, NOI, apply only when made of meat fats or blends of meat fats and vegetable oils, and only when represented and labeled as shortening.

To find the correct freight class for your shipment:

1. Show NMFC 134530 and Class 65 on the BOL, and specify the container type (e.g., steel drum, corrugated box) and any NMFC package code used, such as 275 or 1000.
2. Use approved, leak-resistant food packaging: tight-head drums or pails with liners, or heavy corrugated boxes with poly liners. Add absorbent pads if shipping in warm weather to manage softening.
3. Palletize for stability: keep weights centered, use corner boards and stretch wrap, and avoid double-stacking when product may soften. Label as Edible Fat—Keep Dry and Protect From Heat.
4. Book food-safe equipment and avoid co-loading with chemicals or odor-heavy freight. If the product becomes brittle when cold or soft when hot, request temperature-aware handling notes.

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

• Predictable pricing with fixed Class 65—no density calculations, fewer reclass risks, and cleaner LTL quoting for bakeries, processors, and distributors.
• Non-hazardous status cuts compliance overhead and avoids hazmat surcharges, streamlining carrier selection and transit planning.
• Packaging clarity (boxes, drums, NMFC packages 275/1000/2257/2288/2330/2415) reduces inspections and strengthens claims defense against leakage or odor contamination.
• Consolidate lard, rendered pork fats, and shortening on one NMFC item to simplify routing guides, speed dock processing, and reduce administrative touchpoints.