Maybe 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.
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 bet