Red meats for the most part ship well when frozen—even during extended transit time.
Keep in mind: frozen meat is essentially a refrigerant in itself, and adding either dry ice or frozen gels to the shipment will only extend transit further.
Most fresh meat needs to be maintained between 33° to 42° F. More expensive cuts may need to be between 33° to 38° F, and can only be shipped with gel packs. In winter, extended transit is possible however in summer overnight shipping is advised for optimal freshness (although two-day shipping is possible).
Raw meats need to be shipped with gels to maintain an ideal temperature.