Took this one a week ago during Montana's mid-December "shoulder season," where you can use a general tag on antlerless elk on private land:
Thought it was an average-sized cow, but turned out to be the biggest I've taken, though not quite as big as the "trophy cow" my wife Eileen got a few years ago. The weather turned out to be perfect for aging the meat in our garage, in the 20s at night and low 40s during the day, and we started butchering today. Very tender and good flavor--much better tasting than the "trophy" antlers from past hunts hanging on the walls of the garage!