Dry ice is the solid form of carbon dioxide (CO₂) and has a temperature of approximately -109.3°F. When packed alongside our frozen meat, which leaves our freezers at a temperature of -5°F, the dry ice rapidly cools the box's surrounding air and further lowers the temperature of the meat. This helps to keep the meat not just frozen but ultra-cold during the shipping process; the meat might dip to around -40°F to -60°F during transit before temperatures slowly rise as the dry ice sublimates. It remains well below freezing for the duration of transit. Importantly, because dry ice skips the liquid phase entirely during sublimation, there’s no water or soggy mess in the box. It’s normal to find that no dry ice remains upon arrival; it’s designed to fully sublimate while still keeping your meat safely frozen until delivery.

Safe Handling

Dry ice requires careful handling because of its extremely cold temperature. Always use insulated gloves or a thick towel when touching dry ice—direct skin contact can cause frostbite or burns. Never store dry ice in airtight containers, as the sublimated CO₂ gas needs to vent safely; pressure buildup in a sealed space can cause the container to burst. Always use dry ice in well-ventilated areas, as excessive CO₂ gas can displace oxygen in confined spaces, posing a suffocation hazard. Do not ingest or place dry ice in drinks. Once dry ice has fully sublimated, the box is safe to handle as usual.