Relative to elk, we take a generator and freezer with us. After shooting we allow about 24 hours for the meat to cool and firm up and then cut it up and wrap it right in elk camp. Arguments go both ways but animals, like elk, which have very little marbling (embedded muscle fat) typically don't benefit from aging. However, those who advocate aging are usually very strict about the temperature plus or minus a degree - - too picky for us in elk camp - - we want it super clean, cut, wrapped and sharp frozen ASAP. Don't forget to label carefully so if the CWD test comes up positive you can sort and toss the meat!

Good judgement comes from bad experience, hopefully from someone else's but more often from our own!