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Flying with meat is tricky. I've had 50# of boned out elk meat in a carryon....be ready to open it as the Xray machine just set a black hole. Double bagged of course.

Sometimes the airlines give you a hard time about dry ice as it gives off CO 2. Check in advance. I typically freeze or get it really cold, then in the cooler or fish box with no ice. We use those wax fish boxes coming home with meat and fish in Alaska on every trip. The baggage compartment of the plane stays cold. Important to double bag everything as blood running out is a no no.

I've seen nightmares with the styrofoam coolers.

 

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Worth mentioning,
I like to cure my gamemeat for at least 4 days.....better if its 7 days at 34 degrees on racks in a refer. [my wife hates this] Best to use a drip tray as they blood goes everywhere.

I used to be able to hang meat in my buddies butcher shop, which was the best....but the supermarkets put them out of business. They would hang beef for a month or so and some of those whole beef had mold growing on the outer shell. That long hang made the beef super tender.

Curing makes the proteins in Red meat goes through an evolution. Fresh meat is super tender right off the animal- within 12 hrs or so. Then the portions change making it tough. After some curing, the proteins change and it gets tender again.

There are many good books on the subject of butchering, curing and processing.