With Temps that warm it is likely you will loose a bit of neck meat.. It happens. with jut your self and your wife, it will take you a bit of time to quarter the bull and pack him out. Of course I don't know you or your wife, but considering the question, I assume you have not killed a lot of elk in the past..
Getting the meat cool and dry will help, especially cool. once you can do that, you have half the battle won. Do you have access to a meat locker that will let you hang the elk for a few days before processing?
I hunt a lot further from my house or town than an hour and early season as well. I quarter the bull, bone the rest out (straps, neck and ribs) think about where the sun is going to be and hang it in a tree. Of course depending on how far out the bull is. Hopefully it will be close to room temperature by morning when I return with the horses, wife, friends or who ever is going to be packing meat. Then it is a matter of getting it to a cooler until I am ready to cut it up.
In my opinion boning the meat out is always and option and may actually help cool it down faster because of the smaller pieces of meat. Provided you don't just fill the game bag up with all the meat... however it is also my experience that you will loose substantially more meat from a boned out critter due to dry, dirty, or what ever meat (more surface area). I also think it is harder to make quality steaks from boned out meat, but that could be because I am used to doing an entire quarter at a time. I know the cuts to make and the mussel groups are easier to identify for me any way.
Good luck, do your best and don't get in over your head by killing something to far from your camp. IF you do, you better be ready to shell out some money to get help fast. either an outfitter or find some young guys drinking beer around a camp fire and make it worth their time to help you out...