Nothing elevates a campsite meal quite like fresh cuts of meat or ocean-caught seafood sizzling over an open fire. But packing perishables like these for the great outdoors can feel like a challenge—especially when you're aiming to keep everything cold, clean, and safe to eat. With a little planning and a few smart storage hacks, you can enjoy steak, salmon, or shrimp tacos right from your tent-side grill. Here's how we recommend packing and storing meat and seafood while camping.
Plan Ahead: Choose the Right Cuts and Portions
Before you even get to packing, choose your proteins wisely. Go for vacuum-sealed meats and seafood if possible—they last longer and stay protected from moisture, air, and contaminants. We also recommend sticking to manageable cuts and pre-portioned servings. This not only helps with space in your cooler but also keeps handling to a minimum when you’re out in the wild. Think: boneless chicken thighs, burger patties, pork tenderloin medallions, or individually wrapped salmon fillets.
Keep It Cold: Cooler Packing 101
Your cooler is your best friend on a camping trip—treat it like a portable fridge. Use a hard-sided cooler with thick insulation and pack it as efficiently as possible to maintain a cold environment.
Packing Tips:
- Layer smartly: Start with a layer of ice packs or frozen water bottles on the bottom. Then add your vacuum-sealed proteins, stacking them with additional ice in between.
- Use block ice: It melts more slowly than cubed ice and keeps the internal temperature stable longer.
- Separate raw and ready-to-eat: Use two coolers if possible—one for raw meat and seafood, one for drinks, snacks, and cooked food.
- Keep it shut: Open the cooler only when needed. Every peek lets cold air escape and warm air in.
Timing Is Everything
Fresh meat and seafood should be eaten early in your trip to make sure you’re staying safe and getting all the flavor. If you’re camping for more than two days, plan your perishable meals for the first 48 hours, and save shelf-stable items for later. Also, cook seafood and delicate proteins first. Shrimp, scallops, and white fish are more temperature-sensitive than cuts like beef or pork. When in doubt, cook it sooner rather than later.
Sanitation and Safety Tips
Camping doesn’t come with kitchen sinks, so be extra vigilant about food safety. Always wash your hands (or use hand sanitizer) before and after handling raw proteins. Bring plenty of biodegradable soap, a small cutting board, and dedicated utensils for meat prep. A digital thermometer is also a smart addition to your camping kit. Be sure your meats and seafood hit safe internal temperatures:
- Poultry: 165°F
- Ground meats: 160°F
- Whole cuts of beef, pork, lamb: 145°F
- Dish: 145°F or until flesh flakes easily
After the Meal: Storing Leftovers
If you’ve got leftovers and enough cooler space, seal them in airtight bags or containers and chill immediately. If you can’t keep them cold enough, it’s safer to toss them. Don’t risk foodborne illness when refrigeration is limited.
Pro Tip: Freeze Before You Go
Heading out on a long drive to the campsite? Freeze your meats and seafood before packing them. They’ll act as additional ice packs in your cooler and thaw gradually during your trip. That means they’ll be ready to cook by the time you’re ready to eat.
Get Ready to Camp Like a Pro with Wholey
Camping and gourmet flavors can absolutely go hand in hand when you plan smart and pack right. We believe your meals—no matter where you enjoy them—should be full of flavor, freshness, and joy. From premium cuts of meat to fresh seafood, we’re here to help you take the taste of home to the outdoors. Check out our selection of meat for sale today for the best options on the market!