I hang, skin, and debone. When I debone I cut into chunks small enough to fit into gallon size freezer grade ziplock bags and then let them sit in the cooler until I can get to them making sure it stays below 45 degrees in the cooler using ice as needed.

Then when I have time I wash and clean in the sink each piece, and either trim fat and seperate into muscle groups thencut steaks, or cut into golfball/baseball sized chunks and either grind/mix/grind again or bring to the the butcher in town for him to make me sausage.