I usually skin and quarter the deer ASAP and place in a fridge to keep coldor hang inside my shop depending on temp's.The hide is much easier to remove when carcass is still warm. Also the meat will cool much faster when the hide is removed. I discard the rib cageto my dogs afterI remove the tenderloins/backstrap/neck meat. You could cut some ribs, but not much meat, so I don't bother. IMO, I find that the meat is actually easier to cut if almost frozen. I personally get all the meat packaged within seven days. The dry outside edges are mainly the silverskin. That is usually removed while butchering your final cuts. There will be a good pile of that when done. Not sure if that's what you were referring to. There areseveral ways to actually cut the meat, so that will be up to you.