When my sister can't hang the deer she completely butchers it and leaves it in coolers on ice. She uses two large fishing coolers and layers the meat with ice initially, draining the coolers and adding more ice for up to two weeks then grinds it to make her sausage, burgers etc. She does all of her own and won't let anyone else touch her deer. She swears by aging the meat before packaging it, and it tastes milder than any cow you'll find.