Most airlines do have tiered pricing for checked baggage weights with a cap around 100 pounds. They also have a weight and size limit on carry-ons. You never know how the gate agent will act if you bring the meat on the plane (assuming TSA does not throw a fit).
Rotomolded coolers are awesome but they are heavy SOBs. In this case, buy a cheap cooler that will fit your meat and dry ice.
Ensure the meat is frozen solid. Put it in the cooler, add the dry ice, and tape it up. You will need to check your airline's policy on dry ice.
Edit
One last piece of advice. Weigh the cooler after your retrieve from baggage claim. If it weighs less than when you checked in, check to see if any meat was taken. If so, file a complaint right then and there. On more than one occasion I've had backstrap and tenderloins "disappear" sometime between check-in and getting it home.