The Process

It's trayed in a standard retail FOAM tray, with a standard soaker pad; alternate standard foam tray colors available at customer request. Product is then properly machine overwrapped with standard 75-gauge clear meat wrap film.
Once overwrapped, four (4) foam tray packages are placed side-by-side into a strong, durable clear master barrier bag. This helps protect both the product and the foam packaging during shipment by restricting tray movement once inside the shipping boxes.
Next, specially manufactured 'oxygen absorbers' are glued into the barrier bag. The USDA approved compound within these packets is chemically formulated to absorb any residual oxygen that may be present once the bags are 'gas flushed' and machine sealed.
Then the bags are gas flushed with nitrogen and CO² to preserve the veal retail cuts in a completely oxygen-free environment; meat will turn darker, which is natural with zero (0) oxygen... *this is only temporary.* Product is then boxed, and moved into loading for prompt shipment to customers.
Once product is received at store level, it takes approximately 20-30 minutes after the master bag is opened for the meat to re-oxygenate or 'bloom,' returning to its natural, pale pink color. All you, the retailer, have to do is price and display .