NMFC 134700 - Fresh Meats, NOI, frozen or not | Class 100

To find the correct freight class for your shipment:

1. Mark the BOL with NMFC 134700 and Class 100, and specify condition such as “frozen,” “refrigerated,” or “fresh salted” to match handling and transit.
2. Use leak-resistant liners and double‑wall corrugated boxes for cuts; for salted meats, ship in tight-head drums with secure bungs and secondary containment to prevent brine seepage.
3. Maintain temperature: pre-chill product, use gel packs or approved refrigerants for fresh (not frozen), and verify trailer setpoints for frozen loads; add “Keep Refrigerated/Frozen” labels.
4. Palletize with airflow in mind—no overhang, interlock cartons, corner‑board and stretch‑wrap; cap pallets to avoid top-load damage and isolate from odor-sensitive freight.

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

• Fixed Class 100 eliminates density calculations, reducing reclass fees and speeding quote-to-booking for meat shippers.
• One code covers frozen, fresh, and fresh salted products in boxes or drums, simplifying SKUs and documentation across facilities.
• Non-hazardous status eases carrier acceptance and route planning, supporting broader LTL options and faster tendering.
• Leak‑proof, spec-compliant packaging cuts OS&D claims and temperature‑related rejections, protecting margins and brand relationships.