What is your tried and true method to prepair your elk meat after you get it home? Yesterday my son got his first elk a nice sized cow, we immediately skinned it and deboned it in 25-45 degree weather. Then cooled it and packed it up for the drive home to Phoenix area where it will be 85deg all this week. We had some of the backstrap last night and it is very tough and I would like to find a good way to tenderize it before cutting and freezing it. I have read many options for aging meat but it does not seem like most of them will work well for elk.