Do not worry about aging the meat. The meat can be aged even after it's been frozen. Pull it out of the freezer and leave in it's packaging, throw it in the bottom drawer of your fridge and let it thaw over the next several days. Once thawed, leave it in the bottom drawer as long as you can stand it...about 10 more days. It's hard for me to wait longer than 4 days after it's thawed.

Also, keep those front shoulders with first half of front leg WHOLE. I learned a secret about them. If you cook 'em right, they can be THE most tender part of the animal. Hard to believe with all those ligaments and sinew, I know. I used to HATE dealing with that part of the animal. I'll post the recipe later down the road. Hopefully they'll make it a sticky!