We cut ours, freeze it on site, and put it in coolers frozen and put it on the plane with us AK air on the flight home.
no need for ice, or dry ice. We put it in the cooler in the morning around 8am. We drive 8 or so hours, visit and eat with friends, generally on a flight by 1am or so, and land home around 7pm so the meat is out of "cooling" for about 36 hours. It might be that some of the top pieces have a bit of squish to them by that time....
Depending on costs at times, they do change rates from year to year at times, we'll box up our clothes in a big box and USPS it home....doesn't matter how slow that is to get home. IF it affects how much luggage we can go and the cost.
