Using the gutless method on a medium bull. Hind quarter with upper leg bones no pelvis or spine about 65# ea. Front shoulder no lower leg about 30# ea. Complete long length of backstraps, tenderloins, neck, brisket and all the assorted bits of boned off meat about 65#. This is for an average elk. Big bulls are ALOT heavier, small cows less. I can usually get out the first load of backstraps and boned meat with me my first trip out with my gear. Then 2 loads with hind quarters and the final load of 2 front shoulders.
