Meat storage cold storage is a core facility for preserving meat quality and extending shelf life, built around precision temperature control and high-efficiency thermal insulation. It supports partitioned storage of pork, beef, mutton, poultry, and processed meat, with tailored temperatures: −18°C for common pork, beef, and chicken; −20°C to −23°C for high-end beef, duck, and goose; −18°C to −20°C for mutton; −10°C to −15°C for bacon and sausages; and 0°C to 4°C for chilled and fermented meat products. It uses polyurethane thermal insulation panels in 100mm, 150mm, or 180mm thickness matched to storage temperatures, with regional and structural adjustments. Equipped with intelligent monitoring, AI defrosting, independent temperature zones, backup power, and safety systems, it keeps temperature fluctuations within ±0.5°C, reduces energy use, prevents cross-contamination, and meets national food safety standards, making it ideal for meat processing, wholesale, and cold chain logistics.