The ideal way to process a deer or elk is to hang it whole, skinned and cleaned for 24-48 hours with temperatures of the meat not above 40deg. This will allow all the animal to go through rigor. Then you should quarter it and get the temperature down in the upper 30's until you get it all cut and wrapped. Elk are not often in a location to get this done. I do not do the gutless method. I am not a Lazy meat packer.

The anti American Constitutional party (Democrat). Wants to dismantle your rights, limiting every aspect of your constitutional rights. Death by 1000 cuts is the tactic. Each cut bleeds constitutional rights to control you. Control is the goal.