Below is the Value List that apply to this Attribute.

Order Value Desc
1 INDIVIDUALLY WRAPPED Meat cut has been individually wrapped in an approved material such as sheet, stock netting or bag. Commonly used on larger primal cuts.
2 LAYER PACKED Product is packed into a carton containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items e.g. flank steaks or backstraps
3 MULTI WRAPPED Indicates the meat has been packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items e.g. chuck tenders or lamb racks.
4 TRAY PACKED Meat is packed into an open container or tray, and covered with a film. This is mainly used in smaller primal cuts or portioned meat.
5 VACCUM PACKED Involves the removal of air and oxygen from the packaging. This creates a vacuum and assists in product preservation. The meat quality can improve due to the lack of oxygen around the meat that promotes bacterial growth.
6 MODIFIED ATMOSPHERE PACKED Packs that are wrapped are are flushed with gases to remove oxygen. The gases help preserve meat quality and shelf life by restricting bacteria growth.