You first need to get the animal to a cooler ASAP, because that is the right thing to do. But when you are 5 miles in and nothing but you and your framepack, that just isn't easy to do.To make matters even worse you may be hunting during September or early October, and the temperatures may be considerably warm. Temps into the 60' and 70's is not at all uncommon.

First of all, make sure that you go prepared. Bring a flashlight to locate your Elk in case of that late afternoon shot. Along with your sharp knife, also include a stone or steel to redo the edge as it dulls. You will also need some rope, a small saw or a hatchet , for getting through the heavy bone of an Elk. You may even wish to take along a compact block and tackle to hang your meat should you have to leave it overnight. you will also want to have some game bags to protect your meat from dirt and insects.You will need to skin it as soon as you can. Elk doesn't cool fast anyway, so don't make matters worse by leaving the skin on.

Now , your animal is down. You already gutted it. It is time to quarter it so you can pack it out. This is where your conditioning really pays off. You have a choice of boning it or not boning it. I have always left the meat on the bone for easy handling. This will also keep the meat in a condition that will allow it to cool, because it will not be clumped together in a mass, not allowing the air to circulate. With the bone in, it allows it to be tied onto your pack easier. It is extra weight but I have found that it is the easiest. But the choice is yours.