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Sending meat from the UK to Singapore

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andy113
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Sending meat from the UK to Singapore

Postby andy113 » Thu, 27 Dec 2012 7:47 pm

Hi all,

I'm currently back in the UK for Christmas and after a bit of advice.

Has anyone ever shipped meat from the UK to Singapore? I had a look on the AVA website and it seems to say 5kg is ok - but I'm not sure of the logistics of doing it. I don't really fancy filling my suitcase with that amount of frozen meat - concerned obviously about it defrosting half way through the flight and being spoiled!

Anyone got any advice?

Thanks!

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sundaymorningstaple
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Postby sundaymorningstaple » Thu, 27 Dec 2012 10:12 pm

Proper packaging (styrofoam boxes) and dry ice will do it nicely. From the US east coast to Singapore (24 hours). 12 hours from the UK should be a no sweat done deal.

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ecureilx
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Postby ecureilx » Fri, 28 Dec 2012 9:34 am

sundaymorningstaple wrote:Proper packaging (styrofoam boxes) and dry ice will do it nicely. From the US east coast to Singapore (24 hours). 12 hours from the UK should be a no sweat done deal.


once I get tempted in Manila airport, where they sell Ice Creams - yes, inside the terminal, upon order they pack it in Styrofoam packing ..

And as luck may have it, my flight was delayed for 3 hours + 3 hours flying time .. plus add all the jam to clear .. and I almost forgot about it till another 5 hours or so before I decided to transfer the contents to the fridge

The Ice cream was still good to go .. despite the warm weather in Manila ..

I am sure as SMS says, should be no sweat for you too ..

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Postby nutnut » Fri, 28 Dec 2012 11:34 am

Also, you have to remember the cargo areas are not heated the same as the human ones and the baggage is actually fairly cold in the sky (outside temperatures are very chilly of course!) so factor in the time travelling to airport, waiting on flight and getting home from Changi and don't worry too much about the 13 hour Heathrow - Changi time.

I had some meat and sausages and stuff brought across from the UK previously, vaccum packed (most butchers will do this) and wrapped with some chilly packs and it was fine!
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Mi Amigo
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Postby Mi Amigo » Wed, 09 Jan 2013 4:52 pm

Just brought back some wonderful (vacuum packed) jamón serrano from Spain. Together with some decent rioja bought for less than half the price of the cheapest supermarket plonk here, it'll help us readjust away from the Mediterranean back to Singapore. Yum! :P
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Postby offshoreoildude » Wed, 09 Jan 2013 5:53 pm

I often bring back frozen / cooled lamb from Autralia. Wrap it in a few layers of newspaper and pack it in your hold luggage ans it's seems to survive for 7 hours or so.
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JR8
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Postby JR8 » Wed, 09 Jan 2013 8:03 pm

offshoreoildude wrote:I often bring back frozen / cooled lamb from Autralia. Wrap it in a few layers of newspaper and pack it in your hold luggage ans it's seems to survive for 7 hours or so.


Yep, and I do the same with sausages from the UK.*

About ten layers of newspaper tightly wrapped, in big ziplock bags. Deep freeze them. Then pack them in your hold luggage in the middle of your clothes. When you arrive > straight in freezer, no problem.

We do the same in reverse with 'Mum's home cooked rendang'!


*I've also done the same many times, taking sausages to my pork-denied dive buddies working in the Egyptian Sinai.


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