It was the last day of a mid-September elk hunt. We’d glassed up a small herd at first light and closed the distance to 300 yards before the wind swirled. The cows blew out first, but the bull hesitated just long enough to give my client a broadside shot. It was a clean hit — but that’s when the real work began.
We were deep — five miles from the truck, with 2,000 feet of elevation in between. Temps were rising fast. Meat care was now priority number one.
Cool It Down, Fast
You can take photos — but be quick and efficient. In 30+ years of backcountry guiding, we’ve never had wild or “gamey” tasting meat, and I credit that entirely to cooling meat fast and keeping it clean. The idea that rut meat tastes bad is mostly myth — bad meat is usually a result of poor handling, not hormones.
Once we reached the bull, we used the gutless quarter method — clean, efficient, and ideal for steep terrain. (We’ll cover this method step-by-step in a later article.)
We removed all quarters and loose meat from the carcass location and got it up off the ground — even a foot or two on small logs is enough to allow airflow. Hanging quarters bear-safe is rarely practical in real mountain terrain. The friction and weight on a branch makes it nearly impossible unless you’re near a perfect tree, which you usually aren’t.
Use paracord and terrain to your advantage. If you can hang a quarter low, do it. Otherwise, focus on airflow and shade. I always ask: Where will the sun be in the morning if we don’t get back until later? Keep meat in shaded, breezy spots — especially the hams and shoulders.
A hard rule I live by: I never leave quartering and meat care for the next morning — even if I’m miles in at last light, in grizzly country. You owe it to that animal to do your very best. Early meat care is critical. It doesn’t matter how cool the night air is — the meat won’t cool properly while it’s still on the carcass.
That little voice will tell you the meat will be fine, camp is cozy, dark is closing in, and it’ll keep till morning… No, it won’t. Stick it out and finish the job. Besides, it’s a lot easier to handle when it’s fresh than when it’s stiff and cold the next day. You’ll thank me when your perfect elk steaks hit the grill.
Bear Safety & Return Trips
Always hang or place meat in a spot you can see from at least 100 yards away, preferably more. If something has been disturbed on your return, you’ll know before walking into trouble. Come in ready, firearm in hand. Be bear-smart.
We usually pack out choice cuts that night — rear quarters if we can, or at least backstraps and tenderloins. It reduces the load for the next day and gives you a head start.
The Packout Strategy
Whether you’re on foot or with horses, the goal is the same: protect the meat and yourself. How you quarter and haul will vary based on terrain, weather, and fitness level. Sometimes it’s better to shuttle meat halfway and return, rather than trying to suffer through one brutal load.
Field-Proven Tips
- Game Bags: Use breathable, synthetic bags that keep bugs off and promote airflow. Avoid cheap ones that tear or trap moisture.
- Paracord: Always bring it. It’s light, strong, and more versatile than a meat hook setup.
- Trekking Poles: Crucial with a heavy load on technical terrain.
- Flagging Tape: Mark routes for return trips in the dark or poor visibility.
- Nitrile Gloves: Cleaner hands, better grip, and much more comfortable in cold conditions.
Final Word
Killing an animal is the easy part. What comes next shows your respect for the game and the land. Good meat care means thinking ahead, staying sharp, and being methodical when you’re tired. Do it right, and you’ll bring home meat you’re proud to serve — no regrets, no waste.
— Ryan Berard
Owner & Head Guide, Sawtooth Outfitters