Randy Newberg and JR Young explain what they do to ensure their meat stays cool, while they are still out in the field. Randy just arrowed a bull bison, and with that much meat he wants to make sure not of it spoils.

Instead of throwing all of the cuts of meat in a game bag and letting it sit, they take the smaller cuts out and let them cool on a table. It's important to let the air circulate around the meat. Randy ends up boning out the big quarters as well, to help let air get to the inside and cool.