Ahhh... by "backcountry" you meant packing distance/conditions. Gotcha!It depends on how far I have to pack out but I'm trying to keep more even if I don't like something (liver) others do. Last elk I got I stripped all the meat off the ribs and spine.... and my hunting partner asked if he could have it. He packed that carcass out of the backcountry till midnight to make bone broth, and he did.
I usually eat the heart the day of the kill over the campfire. I like the taste just the way it is, maybe a little salt and pepper.
Elk caul fat too, yes.
I thought you meant backcountry camp over days long hunts where refrigeration isn't available. Not really an issue during the colder elk seasons, but deer season can still have some pretty warm days.
Most definitely... getting meat on the ground is the easy part! It's after when the work really begins.