Abstract: A tray for packaging meat product at a centralized meat packaging facility and transporting the package meat product in a low oxygen environment to a retail point of sale. Centralized packaging of meat products for distribution to remote retail establishments requires techniques to prolong the shelf life of the meat product. Trays according to certain embodiments of the present invention have side walls terminating in a lip and a downturned flange. A notch is formed in the flange adjacent to a groove formed in the lip of the tray. The meat is placed in the tray at the centralized meat packaging facility and sealed with a film having perforations. The packaged meat is transported to the retail establishment in a low oxygen environment. Once the packaged meat reaches the retail establishment, it may be exposed to atmospheric oxygen which passes through the perforations of the film, the notch, and the groove causing the meat product to turn red, which is desirable to consumers.