My two bulls were each less than 140 LBS meat in the freezer. I butchered myself. I don't make ground meat from my elk, and since fat is generally added to ground meat, that might make this a low weight relative to others' results. I end up with a lot of little trimmings of meat that go into a stock pot with bones to make about 20 cups of elk broth. Bigger pieces of decent meat I save for making terrines -- highly seasoned meat pies that are baked, cooled, and eaten cold in slices. Yet bigger pieces of decent meat I package as stew meat. All of those things could be purposed by others to ground meat.

Attach yourself to successful elk hunters and join their hunting camp. Learn from them. Make an asset of yourself in their camp by pitching in to help at ever turn, being reliable and on time, paying your share of the costs, having a good attitude. If you do that, you'll be invited back.