If that buthcer were regulated by the government, he'd be closed for business. Food born illness bacteria begins to grow between 41 and 140 degrees (call the danger zone) after just 2 hours. 50 degree + for more than two hours - just asking for trouble. Sure, people have done it, its just a risk I won't take with my family.

Our bow season starts in September and its still 80 degrees out. I'll have my deer quartered and in the fridge within two hours of harvesting it. I let the quarters age for 7-9 days in our extra fridge before butchering it. GOOD STUFF!!!