Flying with meat

[jmm83164]

Taking my yearly trip to KJO in May. Last year on my return I was told you couldn't fly non processed meat. I didnt have any so wasnt a problem.
I looked up the rules for my airline and they don't make a lot of sense. Does any body have any insight into this how do you guys that fly to hunt get your meat home.
Mike

[pblaetz]

What airlines are you flying. I've never had a problem with a cooler full of meat. I use a hard sided cooler, frozen meat if possible, no wet ice. Most airlines alow some dry ice but I've never used it.

This is from Southwest's web page:

Seafood and Other Perishable Items

Packing Rules

Seafood (including fresh seafood, shrimp, fish of all kinds, live lobsters, live crabs, and live crawfish), meat, fowl, game, and other perishable foods must be suitably packed in leak-proof containers. Styrofoam® or other plastic foam containers are not acceptable for frozen food or other items that may leak during transit.

Items must be wrapped in heavy plastic, and bags must be securely sealed to prevent leakage (except when used for live seafood shipments where air flow is required).
Styrofoam® (or other plastic foam) inserts should be used between the plastic bag and the inner wall of the carton.
If the items require refrigeration, they should be packed with a self-contained refrigerant.
These items are subject to inspection by a Southwest Airlines Employee and will be conditionally accepted. (Southwest assumes no liability for damage sustained during transport.)
Refrigerants: Shipments packed in wet ice will not be accepted unless the ice is contained in sealed polyethylene bags (Ziploc® bags). Frozen gels or dry ice/carbon dioxide are the preferred refrigerants. Dry ice/carbon dioxide may be used as a refrigerant for perishables under the following limitations:

Dry ice/carbon dioxide may not weigh more than five pounds in checked or carryon baggage.
The package must be designed to permit the release of carbon dioxide gas to prevent buildup of pressure.
The outside of the container must be marked "dry ice" or "carbon dioxide solid." The net weight of the dry ice and the contents of the package must also be shown. A Southwest Airlines Dry Ice Label (WN-659) may be used to meet these marking requirements.

[ballisticbudda]

I've flown between Montana and Texas twice. Each time bringing game back to Texas. Only problem I had was when TSA cut the tape holding the cooler shut and preventing air leaks. They sealed it with their low quality TSA tape, but the meat made it to Killeen, still frozen hard.