Proper elk field care during the warmer months is critical if hunters are to avoid having spoiled meat, advised Arizona Game and Fish Department officials.

"Elk have thick coats and even in the colder months, we recommend that hunters skin their animals right away to avoid spoiling meat. In the warmer season, it is critical that hunters skin the animal immediately," advised Bill Watt, Flagstaff regional information and education program manager.

Removing the hide will allow much of the carcass to cool quickly, reducing the chance of the meat souring. Next, the animal should be gutted completely. That includes removing the windpipe. "This tricky maneuver can be made easier by running a skinning knife up the brisket, allowing the hunter to reach far up into the neck cavity, cutting the windpipe as close to the throat as possible," Watt explained.

He added, "Note that I recommend skinning the animal before gutting. This is because much more edible surface area is exposed by getting the skin off first, helping to quickly cool those parts you will actually be eating. It also provides for a clean, disposable ground cover upon which to continue your work. Most elk hunters do not keep the hides, so they may as well use them to help keep the carcass clean."

Once the animal is skinned and gutted, hang it by the hind legs in a shaded, cool spot until it can be transported to a nearby meat processor. Use a damp cloth to wipe dirt and hair from the carcass. "Cleanliness is critical. Ask any processor and they will gladly tell horror stories of poorly cared for kills and the hunters who came back complaining of tainted meat. If you want your kill to be table-worthy, make the effort to keep it clean and cool," Watt suggests.

Watt said he has used ice packed in the body cavity to help cool down a carcass during the warmer months. "Some recommend not doing this, as it moistens the meat leaving it more susceptible to spoiling. The argument is that bacteria can flourish in moist, warm environments. So if you do use ice to cool, be sure to wipe the meat dry once the desired temperature is reached," he explained.

Next, the entire carcass should be covered with cheesecloth or lightweight cotton sheet material. The material must be thin enough to allow the carcass to breathe but keep out flies and other winged pests looking for a place to lay their eggs. Plastic is bad.

When transporting your kill to a game processor, place the meat on top of a wooden pallet or similar, well-ventilated platform. Do not lay it directly on the bed of your pick-up. Heat from the exhaust system will warm the meat, increasing the risk of spoilage.

Choose a processor in the high country if possible. "I've seen vehicles come into the check station at Jacob Lake, packed to the roof, with a deer carcass buried in the back next to the tailgate. When asked where they were taking the meat, they said to a processor in Tucson. Imagine what eight hours in the back of a station wagon can do to venison or elk meat," Watt said.

Hunters transporting their harvested animals should quarter the animal and place it in a large cooler where it can remain cool, and possible obtain some dry ice to ensure the meat does not spoil.