In my family we have always let the butcher cape the head out. If you do it beforehand you will get hair in your meat. Then we take it home pronto and put it in the refrigerator inside good plastic bags, squeezing out most of the air. Keeping the skin from spoiling is very important. If it is 40 degrees or less then no worries, for awhile.
With the modern forms with full shoulders, you will need to include more hide behind the shoulders than you think. Tubing the front legs is not a bad idea either. One wrong cut can make form selection difficult so safer is best. One of the pros here could give more specific advice as far as skinning for the newer forms.