How much meat do you get off a cow elk?

Could you please elaborate on the quantity of meat one can expect to harvest from a cow elk? Is there a standard range or does it vary significantly depending on factors such as the animal's age, health, and breed? Additionally, are there any specific parts of the cow elk that are particularly prized for their meat quality or yield? Understanding these details would greatly assist in assessing the potential value and usage of this type of meat.