You're running on an entirely different level of strength (and youth, probably, lol) than I/she would be. I'm a middle aged dude who works at a desk most days. I did listen to a FFDP song one time.
But I'm honestly not even seriously considering the possibility of killing a really big bull on this hunt. I mean sure it could happen but I'd call it an outside chance at best. I strongly suspect that we'll end up with less than 200 pounds of actual meat, at best, and I figure 150 is more likely with all bone removed and nothing but meat, skullcap, and a single testicle. Skullcap won't be huge. Probably a spike with a 5.25" browtine on one side. Worst/best case I expect would be a 5x5 like what I killed 2 years ago. He ended up being about 250 pounds of frozen meat *AFTER* adding a whole bunch of beef fat to all the ground meat, so maybe he was 220 pounds of actual elk venison, and that's with a processor who has the means to clean the ribcage, etc. I'd be absolutely shocked if we ended up with north of 200 pounds of meat even including a skullcap.
And if we do, the plan will be to pack up camp, move camp and a small load of meat, whatever few pounds we can, to the hiking trails or however near them I have to, then leave everything but rifle and empty pack, and go get a second load of meat that could be 60-80 pounds between the two of us, then do that again, and the meat is now horse-accessible. Then we head out with antlers and perhaps a small amount of meat, whatever we can easily carry for dinner that night at the trailhead, then hopefully the next day we'll head back in with the packer to get the rest.
I mean there's a hundred variations of how that could play out, and if we kill the biggest bull in the drainage we'll cross that bridge when it comes, but we, at least, have a plan, and I appreciate that elk meat is heavy, but I think people are getting a bit too hung up on this.
Also - I just walked in from another hike with a 40 pound pack in the wonderful mid-south summer humidity. I'm not 'ready' and I'm probably a weakling compared to most of you guys, but, I think we can do this.
One other thing - I know a lot of you guys bowhunt. We're doing 1st rifle season and the law of averages tells me we will probably have the sort of weather where we aren't stressed about getting all the meat out the same night she shoots one. If I get it deboned and in the shade decently quick on an average mid-October night at 9k to 11k elevation it'll cool fairly quick. I also intend to bring a couple ounces of citric acid (I have it on hand, use it to tumble brass) and a spray bottle to mist the meat surface.