dunno if I agree with that. I have eatin deer butchered immediatly after they cooled off for a couple hours and also after letting them hang for a few days. Both taste good, that part comes from the meat handling. The breaking down is for Marbled meat which wild game is not. I tried doing meat immediatly after cooling them done (easier to cut then when still warm), it tastes just as great as letting them hang. One thing about letting them hang is cutting off the 'casing' that becomes on the outside of the skin. Waste of meat imo. Granted on our fly out float hunts its all we can do to get them hung and cooled off and they dont get butchered right away. Shot a bou a couple years ago, drove home the next morning, butchered that nite (it was frozen by then as it was -30 when I shot the bou) Butchered that nite after it thawed a little....tastes no different then the ones we had to hang up and down for a couple days, not to mention the drive back, then waiting till the next day to butcher....beef yes...deer (or other non marbled game), sorry I'll pass! just my .02 though.