Don’t forget to budget cooler space for ice.
And dry ice isn't available everywhere - If you have frozen meat in moderate temps - a ten pound bag will get you a ways down the road.
We've been lucky - the majority of meat we've flown with has been frozen, and we pack dry ice on the night before the flight.
Typical exodus for our elk hunt - leave camp 0800-1000 the day before the flight, drive to two hours to the processor.
Two more hours into Boise, check in the rooms, repack the meat into the cooler for each member of the hunt, and weigh it for airline baggage limits - this now 16-1800 in the evening - get dry ice for each cooler.
I only had two times when meat was not fully frozen - and we still made it OK, as did the meat - though I might butchered a fresh mule deer in the bathroom sink...once.
Flight is typically 0600~ish the next morning - remove any dry ice, and tape the coolers, TSA may check them, we retape.
Back on the East Coast by 1800 - all of the meat will still be frozen - and we looking at about 20-28 hours in the cooler.
Note on dry ice - if you haven't used it - put "something" layered between the meat and the dry ice.
,The chunks will contact freeze burn through vacuum sealed packages - we use bubble wrap, a lobby newspaper, or cardboard sheets in a pinch.
