Backpacking meat isn't fun, but I'll be 66 on Friday and I still help haul out elk every year in Wyoming. You just have to be in shape and not carry any more than your physical limitations. Some guys like my buddy can haul out a hind quarter and a backstrap in one load. I'm lucky if I can get the backstraps of a bull out in one trip, but I just take what I can carry and do multiple trips. The main thing is to get the meat boned out and in the shade ASAP until it can all be taken out and put on ice before heading home or to a processor. People that have never hunted elk and seen how big they are make a big mistake if they don't have a plan ahead of time to get the meat out and chilled properly. An elk is so big that it's critical to get it broken apart so the internal meat can cool properly before it sours.