As I may have mentioned before, I usually bring some frozen steaks, chicken breasts, and gourmet hamburger patties (ask, and I will tell you the right meats and proportions to grind). Freeze solid, pack in soft sided cooler along with some frozen bottles of water. Didn't thaw on the trip down.

Since we acquired a vacuum sealer I may pre-season the steaks before I freeze them.

I do it for a combo cost savings/quality. I usually figure the last day cooking on the boat is a kind of hobo pasta sauce with all left over meats in the sauce.