I tell people to take care of their capes like they would their meat (and some I tell to take care of it better). With elk in September open the cape up as soon as possible. By this I mean split it down the back of the neck all the way to the ears and skin it off the neck itself. There is alot of hair on that neck to hold in heat, you need to open it up and cool it down. If the guy is competent, and to save alot of weight, cape the head off after he has taken care of the meat. Keep the cape in the shade, like the meat and you should have a couple of days to get it out.