Yup, totally agree. A few years back me and my buddie shot a buck and a doe in Jan and skinned and hung them in my shed for about 9 days in a constant 32-35 degree temp. It was just pure lazyness that we left them in there for that long. Most of the timewe cut themthe next day. After we cut them I cooked some back strap from the buck in the broiler and man it was soooooo tender you could cut it with a fork! I laughed at my buddie saying I hope that old buck he shot taste good cause the doe strap was just like butter. Then he told me to look at the writing on the packageing and sure enough it was the buck? I cooked some of the doe and the same result. Less game teste more flavor and as tender as a $24 fillet mignon. Now I skin them, hangthem on my own then take them to the processor but sometimes the butcher willage them for me (provided he has the space) It was the best lazyest thingI ever did LOLTry it you will see.