Assuming the BVI opens to tourism sometime....

I have not been to the BVI in maybe 2 years.
10 bareboats so far. In the past we have always brought in our own meats. Years ago, obvious in coolers as checked luggage into EIS. More recently in soft sided cooler bags via the ferry.

Any one have any recent experience with bringing in meats/cold cuts etc...

Hopefully our trip planned for next March will happen!

Well if you charter out of CYOA you’ll find excellent cuts of meat from two to three inch cuts from Porterhouse to Rib Eyes at Moe’s a two minute dinghy ride from the CYOA base.

February we brought in a cooler of steaks and ground beef to VG. C&I asked the value, which was $5 a pound and they waived us thru saying it wasn’t worth the paperwork. We buy our beef by the half at home and are particular about quality so don’t mind taking it along.

We typically bring a soft sided cooler with meats etc. One time we were told it's $20 fee, others we've been waived thru.

It has less to do with saving money or finding the right quality than it does with wanting items essentially prepared in advance to save effort on the boat. We also stash a sharp ceramic knife in there because we rarely find a good sharp knife on a charter. It's a bit of a pain to check the bag but it's been worth it. Without that we'd show up with lightly packed duffels and wouldn't check a bag.

Preformed and seasoned burgers
marinated chicken
pre-cooked bacon
steaks cut to serving size
shrimp and/or scallops sometimes

We often bring in meat (Costco whole tenderloins) and cheeses when staying at Adagio villa with a large group of friends but lately the selection at local stores has been excellent on VG.