Frozen meat is transported as quarters of beef, sides of pork or entire calf, sheep and lamb carcasses and is usually packaged as follows: Fat reduction by h2o evaporation can occur. This can be witnessed as freezer burn off, i.e. superficial desiccated areas which could happen even in packaged meats https://frozen-beef-carcass06172.acidblog.net/53080567/the-basic-principles-of-frozen-beef-carcass