Hello all:

Just wondering if anyone had any recent experiences/issues related to bringing frozen meat (steaks, chops etc) to Provo.

My wife and I are considering a condo/villa rental on the island mid-summer and we do like bringing some steaks/chops with us because of better quality and cheaper meat in NYC.

Many thanks,
Ed and Peg

british customs may ask you for a printed list of what you've brought. all meats must retain usda label - it's ok to repackage if you'd like to seal-a-meal them but place the label inside w/the meat. we take some frozen juices, and premade appetizers too - the kind from sams or costco plus some homemade.

Actually you can get some decent quality steaks and other meats at the IGA in Provo. Prices though are probably going to be higher than "back home" but the savings may not be enough to justify the hassel of bring meats.

Assume that you buy $250 worth of meat at home to bring to Provo. On average, you'll spend about 15% more if you bought the meat in Provo. That means at most you'll spend perhaps $435 to $40 more if you purchased the same amount of meat on-island. Obviously, the added cost of purchasing meats in Provo is dependant on how much you spend on the meat you would otherwise purchase in NYC but you get the idea.

You have to ask yourself is it worth taking up valuable luggage and perhaps incurring an excess baggage fee from the airline it to save some $35 on a trip that overall is probably costing you several thousands of dollars.

In our early days of travel we tried bringing meats but for us it became such a chore that we decided it wasn't worth the small savings. Now we travel "light" (carry-on only) and whenever we get the urge to bring meat we sit down and take a break until that urge passes. You may feel different.

Obviously it depends on your budget and financial situation

OOPS! Fingers weren't working right - that should read "...That means at most you'll spend perhaps $35 to $40 more..."

don't all airlines still allow 2 pieces of checked luggage for free on international flights?
i don't agree that provo steaks are as good as the ones i bring. we've had both. lamb chops are not often available & are way pricey. for me it's not about price & all about quality & convenience (like taking rather than making preboiled shrimp for shrimp cocktail) plus we are kind of foodies and plan our meals well before we leave home. like eggs bene for sunday breakfast - we take canadian bacon to make sure we'll have it and Thomas's muffins - well cause all other muffins just aren't right. we buy the eggs & hollandaise & hashbrowns on island.
if you do take a cooler you may want to make sure your villa has a grill. take/get tons of zip-locs to store stuff in and you might want to think about taking premeasured seasonings in your suitcase so you don't end up buying a $9 jar of ?? to use a tsp.

Thank you Roamsaround and virginia!

Well let me phrase my question a little differently. Say if I would have brought spices and seasonings for my trip, at the IGA there do they have enough protein - steaks, chops, chicken etc for me to work on?

We normally do not bring a ton of meat, but if I bring a few good marinated chops, a couple of steaks, and some bacon, for sure I have two dinners planned already - whereas we've been to places where we chose to buy local protein and ended up not having the kind of selection that we would have preferred.

If you do know of places on the island where they sell you their daily catch right off the dock, that would make our day!

On a side note, what do you think of this list of restaurants below?? Its a list compiled from a few trip reports.

Thanks guys, always value everyone's advice here.

CocoBistro (outstanding rack of lamb)
Coyaba (loved the mahi-mahi)
Bagatelle (I liked the place, MDH did not)
Mango Reef (coconut shrimp, of course)
*Tiki Hut (wonderful setting, very good food, especially deserts)
Calico Jacks (one of the best ceasar salads I've had along with great casual food)
Conch Shack (conch fritters --yummm)
*Danny Bouys ( Fish & chips)
Seaside Cafe(Ocean Club West---great breakfast, excellent hamburger at lunch, also loved the club sand, w/sweet potato fries)
The Saltmills Diner
Las Brisas which overlooks Chalk Sound

steaks have to be vacuum sealed and checked in luggage. Virginia, it must be a couple of years that you've been to Provo? The meats are of high standards from US and New Zealand, and they have black angus too-the same steaks as I can buy in VA-DC area. While you might be saving a little money by bringing in steaks, 2 more things to consider--what if you don't eat them all-if you thawed them, can't take them back--bigger waste than just buying them at IGA. People anticipate what they want to eat on vacation, and most times doesn't work out that way! IGA Supermarket is huge, has all name brands, lots of stock, as you would find in any US supermarket such as Giant, Bloom, Wegmans. (not quite as nice as Wegmans, but you get my drift.) Spices are easy to bring in, if liquid though must be checked in. They also sell all kinds of spices, but this is where you really save by bringing in your own.

PS to Virginia--thanks as always for your kind words on my "expertise"--I saw it on a post while I was out of town, and can't find ot to respond, but you're always kind to me!

Restaurants:
CocoBistro--the best restaurant on island
Coyaba--my hubby's favorite, terrific
Bagatelle--I like this one, hubby likes it but likes others better
Mango Reef--best bang for your buck
Tiki Hut--my favorite Wed night ribs special out of this world
Calico Jacks--currently closed
Conch Shack--an institution, must go, even if touristy
Danny Bouys--skip-really just a bar
Seaside Cafe--okay, does the job-better hamburgers at Luna Sea and The Plunge
Saltmills-limited dinner hours, just okay, but does the job
Las Brisas-really good, different setting

Do not miss: Caribbean Nights at Somerset ON the beach $42 all you can eat ribs, chicken, etc, live music, wiggle toes in sand

If full moon, check out Bay Bistro's Pig Roast bonfires, etc

yup, it has been way to long since i've been to provo. my travel buddy keeps wanting to try new places - i can't really argue with this logic, but may need to find an alternate so i can get back to t&c! or i'll just come alone
i'm sticking to my steak thing - but we buy beef from one of 2 small local butchers who have great corn fed cows. same with our lamb - bought from neighbor. and since i live in maine we have access to really good cooked/frozen lobster. we plan gourmet but do most of the work at home so it's no fuss on island. any leftovers go to the lovely woman who cares for the villa. to each their own of course. we often pick up a few bottles in the duty free on the way down too. i don't mean to imply that we don't spend a bundle at the island grocery though.
but back to the op. yes, there was always plenty of meat available. i'd probably go ahead & bring what you planned and then buy more in the IGA as needed. and there is a place to buy fresh fish off the boats. i don't recall precisely how to get there, but it's in the five cays area. if blamona posts again she can tell you where/when.

I brought in some frozen meat last year. Only airline restriction was no dry ice. Meat stayed frozen even with about 10 hours of travel time. No problem clearing in Provo, was not even asked what was in the cooler. If you want to do it, it should not be a problem.

However, Delta has gone to one free checked bag and USAirways zero checked bags, unless you have qualified for a higher frequent flyer program. Because of the extra cost, I am not bringing frozen meat again. Between the 2 IGAs, good selection of meat. However, I am going to pack very light on clothes and leave room for cereal, chips, snacks, etc. Seems like a better bang for the buck in that these items caused a sticker shock whereas I thought meat prices last year were in line with what I pay at home.