As far as hauling in the truck. I like to put a wood pallet down in the bed first, then a tarp, then the game bags, then the ice. I have a topper on my truck so no need to strap it down. It seems to work.
Cut it up and start carrying it out. There really isn't anything else you can do. Immediately get the hide off and get the meat cooling. Debone it, load up your pack with as much as you can carry. Hang the rest in meat bags in the shade and go. Plan on an absolute minimum of two trips, three is probably more realistic.
once you separate the meat from the body its already cooler like most animals the natural body temp of an elk is over 100 degrees so popping the joints starts the cooling process what causes spoil in high temps is insects n such so get it in bags and in the shade and even on a summer day meat will be fine for hours
Here is another take. I scout pre-season and look for creeks and map them. I keep a couple heavy mil contractor bags in my pack. If it is really hot and I have a long pull back to the truck, I quarter or de-bone, put it in game bags, put the bagged meat and quarters in the contractors bags with double knots and tape then submerge them in the creek. I call it the backcountry fridge. I have left hind quarters in a creek overnight and come back to chilled meat in the morning.
