Yeah, but you don't want to freeze, thaw, refreeze, either. I think putting the boned meat into coolers with cold packs and checking them as bags is my best betMaybe refrigerated is a risk if your bags get delayed. I was going to freeze but as mentioned by others was having a hard time finding anyone on a holiday weekend. The freezer in the hotel room just wasn't big enough but the refrigerator was. Perhaps with Caribou you'd want it figured out more proper.