My Dad summed it up pretty good a few years back when he shot a Moose with my .35 Whelen Handi. As Dad stood there looking at the animal, he shook his head and said, "Lordy, lordy, where do we start"! My Dad a farm boy was totally stunned by the size of a medium sized Moose. If he had shot a big one he would have been blown away.
Temp is in the 40s now during the day, and 20s at night. With temps like that there is no hurry processing the meat. We'll do the ribs, and neck meat tomorrow. Wednesday either the front shoulder, or a rear qtr. We will continue like that till all the steaks and roast are cut and wrapped. Then we will start grinding, bag it and freeze it. Later during the winter my partner and his wife will take out what they want to make into sausage. Regrind it, mix in the seasoning, then put it in caseings. Once cased they will cook it into some of the best sausage you ever tasted.