Sorry if I sounded offensive. My first priority is to cool the meat. Skin, debone, bag in mesh bags and get it hauled down to a creek. Logs are placed over the creek and the meat layed on the logs, even in 80 degree heat a shaded spot above the creek will preserve the meat. We have taken three days to get meat out w/o losing a single cut. Also, putting pepper on meat will keep the flys off it. If your buddy shot a bull in an area where the only way to cool it was to get it out to ice, why did he shoot it to begin with? I understand losing meat to predators and there is not a lot you can do about that, but letting it rot in the hot sun seems irresponsible to me.