Steve, I agree with the first part of your message or to be more accurate I just do not know any better. However on the second part I disagree. In France it is very usual to let the meat age for 4 to 7 days at a temperature slightly above freezing. It is called "faisander". The meat processed that way has a more gamy taste. Trust me you will know it when you eat it and you will have to drink a good full body red wine to wash it down. Yummy!

Note: If you let the meat age for 6 or 7 days make sure you do it in perfect conditions because the meat can acquire some nasty organisms and allergens.