It will depend on whether you intend to keep the meat frozen once you reach your destination or whether you intend to use it soon. The meat will stay good as long as you keep it as cold as possible. To keep it frozen, you should pack it firmly in ice in a cooler.
It is best to thaw in cold water so that it doesn't cook the meat.
Yes, leaving frozen meat out overnight can lead to bacterial growth and increase the risk of foodborne illness. It is recommended to thaw meat in the refrigerator or using cold water to ensure it stays at a safe temperature.
If you want to apply cold to an inflamed area, it does not have to done by an ice pack; anything frozen will work, frozen peas, frozen meat, etc. If you have absolutely nothing in your freezer, or possibly don't own a freezer, then possibly you can run cold water from the tap. It's not as cold, but it's still cold.
Frozen sheep meat
Not if the meat is frozen at 0°F.
If the meat was frozen but now it isn't, I would call it thawed.
The best way to get meat from frozen to done in the shortest amount of time is in the microwave, But by cooking it in the microwave you are sacrifing alot of flavor. A better way to do it is to place the frozen meat in a container like a bowl and run it under cold running water until it is thawed out and then put it into a preheated oven or cook it on the stove.
in a meat freezer
The time it takes for frozen meat to thaw completely depends on its size and the method used. Generally, it can take anywhere from a few hours to a day in the refrigerator, a few hours in cold water, or about 30 minutes in the microwave.
Frozen meat can stay frozen in a cooler for up to 24-48 hours, depending on the quality of the cooler and the surrounding temperature.
The quickest way to defrost frozen ground beef is to use the microwave or cold water method. In the microwave, use the defrost setting and check and stir the meat every few minutes. In cold water, place the sealed meat in a bowl of cold water, changing the water every 30 minutes until thawed. Avoid using hot water or leaving the meat out at room temperature to prevent bacteria growth.