ORIGINAL: hardcorehunter
My butcher says that a deer doesn't benefit from aging, as there is no fat in the meat; their fat is stored in their skin, so I do mine the same day. Much easier when a deer is warm instead of cold.
The amount of fat present, other wise known as 'marbleing', isn't the issue with aging meat.It is the process of rigor mortis that occurs in he firstday or twoand then thesubsequent softening of the meat that follows as the enzymesbegin to break down the muscle fibers.Butchering immediately after a killwill result in tougher eating meat than letting it hang for a few days. Here's a quick overview of the science behind aging:
http://www.fieldandstream.com/article/Outdoor%20Skills/Deer-Hang-Time