Ok, I shot my elk this year in September. Day time highs were approaching 65 degrees, easy, maybe even closer to 70 some days. I shot my elk at around 0700. We had it field dressed, and back at camp 5 miles away by around 0830-0845 or so. It was then a 3 hour drive to my parent's house, and then about 2 hours taking our time to skin it, and clean it off real good. I had it hanging in the cooler by 330-400 in the afternoon. We butchered two days later. That meat was fine. I think the key to making sure you don't loose meat in warm weather is making sure you have it gutted right away. Gut it in the field, and start the cooling process as quickly as possible. Figure a deer has a body temp of close to 100 degrees, if the air temp is 70, that is a 30 degree difference, and can make a BIG difference in how much time you have. Once you open an animal up, it starts to cool. The trick is to get it into a locker as quickly as possible. It will still take a few hours anyway for it to get down to 34-36 degrees anyway, so you have time. The key is getting it gutted. I saw one thread here in deer hunting where there were pics of the deer in the back of the truck with the guts still in it!! That doesn't work if the weather is real warm. If nothing else, you will have a really bad taste in the meat, and be lucky if it doesn't completely spoil.