We bring frozen meat and cheese every year, and do what joeboo does...buy an inexpensive cooler and leave it with the charter company. Someone on staff is always glad to have it.

We do not use dry ice. I freeze everything in advance, pack the cooler tight before we leave home, ratchet strap the lid tightly closed, and head off. While it often takes over 24 hours before arrival, everything is always still frozen when we get to the boat. The key, in my opinion, is picking the correct-sized cooler, so that there is very little air space left in the cooler.

I'm also careful not to exceed 50 pounds (cooler included), so as not to risk paying an extra airline fee.