If it doesn't get much above 40, I'd let 'em hang for a week before quartering and butchering. But it's rare for it not to get above 40 in VA, especially this time of year. If I have to butcher right away, I just go ahead and seal the butchered meat in vacuum bags and put it in the freezer (except for the stuff that will be eaten that week, which stays fresh). You have to plan your meals well if you do this, but I then take whatever meat I'm going to eat out of the freezer and let it thaw in the bottom drawer of the fridge. That takes about 2-3 days, and then after that, I leave it down there for another 5-7 days to age the meat. Seems to work really well.