I've used regular coolers for years for a full week with raw meat and never had an issue. Just get a good quality cooler (Coleman/igloo 4-5 day) with a spigot to drain water, position the meat and ice properly, and try not to open too much. Replenish ice every day if the weather is real hot. And if you want, see about vacuum packing meat and Ziploc other foods to avoid getting wet