Just had my first taste of Caribou backstrap, cooked about a 12" hunk on the grill tonight. It's right up thier with the AZ elk I got last year. I was a little suprised at the yield from the animal as the cow I got dressed #140 and I completely deboned the meat and only got about #35 of meat off her. Thier was not a lick of fat on her and with the cape off hanging on the hook she appeared gangly. Is this the way most are or did I kill a runt? She gave every appearence to being healthy and sure tastes good!!!!!!! Also I could not beleive how thin skinned they are. When I skun her if I turned the knife even slighlty into the hide, a tear nearly exploded in result. I should have used the rifle the last day and got some more of these good eats. Lesson learned for next time.