I always want to be sure andget my own meat back. To insure that, I field dress where they drop. I then take it home and hang it in the garage. I skin, debone while it's hanging and have it in the fridge in probably no more than an hour. After 2-4 days of aging on some absorbsion sheets,I cut it into the right cuts and vacuum pack it and into the freezer. I have when in a tight deboned in the woods.