2-3 days is a long time for meat. Perhaps with some dry ice (can have up to 5 pounds on airlines).

I have traveled with 24-28 hours door to boat, without dry ice, using Polar Bear cooler. Still frozen upon arrival, with minimal softening. Pack as full as possible so no dead space.

If you check with the hotel you are staying, they may have walk in freezer that they can allow you to store container...

But 3 days would be pushing it.