Having worked in the food industry for 20+ years, I'm a food safety fanatic, so processing my own is the only way to go. From the time I pull the trigger (or release), I have it quartered and in the frig within 2 hours. After it ages 3-5 days, I process it into roasts, steaks, burger and freeze it, except for the tenderloins, they always seem to find their way onto the grill.

The only time I take one to the processor is if I'm having it mounted.