If the temperature is to high the meat will start to spoil. It has to be processed as soon as possible or hung in a cooler. One fall I had gotten a buck during archery season and it was hot. We had nowhere to hang it so I butchered it that late afternoon. We had deer steak that night and boy was it good and nice and tender. It hadn’t tasted any different then before when the meat would be hung for a week...Since then I will hang the meat for just a couple of days at the most.