I have field dressed, skinned, quartered meat and put the meat into garbage bags and then into ice where I have kept the meat for three days before processing it myself at my house.

I have also field dressed, skinned, quartered meat, put the meat into garbage bags for a day or for a few hours and then butchered it in my hotel room (cut into meal sized pieces, wrap twice in plastic wrap, tightly wrap in freezer paper, and label). After packaging the meat, I put it on dry ice where it kept sharp frozen for five days until I could get it to my freezer at home. My dry ice procedure:

Lay 1/2 of dry ice in bottom of cooler. Place 1/4" thickness of newspaper (the pages are laid flat, not crumpled up) on top of dry ice. Place all the meat (that fits in the cooler) on top of the newspaper. Place another 1/4" thickness of newspaper on top of the meat packages. Place the remaining 1/2 of the dry ice on top of the newspaper. Close the cooler and seal the lip of the lid with duct tape all the way around. I found that 20 LBS of dry ice sharp froze about 60 LBS of pronghorn meat (I'm guessing, two pronghorns) and lasted three days. After these three days, I opened the cooler and found that the dry ice had evaporated away down to very thin wafers. I replaced with more dry ice, sealed the cooler again, and this worked until I got home. This was wonderful. No water leaking out of the cooler. No meat bleeding into the ice water and spilling into my SUV. Don't put too much meat into a single cooler or you will have a hard time picking it up. I have read that the CO2 gas that leaks out of the cooler (not much, because of the duct tape seal) can cause the occupants of a closed vehicle to become drousy, maybe passout, maybe become asphixiated (because they are breathing CO2 and not oxygen). I don't know if this scenario is for real or just an old wives tale (an old hunter's tale, a red neck's tale?). I did roll my windows down for a few minutes when I got drowsey driving on the road, however, just to be safe.

I found dry ice cost about $1/lb in Gillette, Wyoming, in Durango, Colorado, and in McKinney, Texas where I live. I guess the price is pretty uniform. By the way. My pronghorn was pretty much cool before it was put on dry ice. If it was warmer the dry ice would not have lasted as long, I don't expect.