None of us have Commercial Freezers at home where the temp of things kept is much lower.
According to my Food Bibles: Spoileage begins around the bone deep in meats.
Fatty tissue around the bone will never freeze and that is where foul bacterial action goes to work.
With that in mine it is advised to debone and meats can be kept frozen for a much longer period of time safely.

I agree with others, I can't tell any real flavor difference if deboned or not.
Then again, if you shoot that big ol' trophy (any critter), they are a lot more GAMIER tasting when eating.
Pass the garlic, Pluuuuuuuuese.
nohunt



Snug down real good on that stock and shoot straight