Originally Posted by Oldtimr

It needs to be hung for me, and not in a garage with uncontroled temps. I have my butcher hang mine for 7 days halved in his walkin. The difference in flavor and texture is apparent. Hanging allows the enzymes in the meat to break it down somewhat making it more tender and flavorful. I would not kill a beef steer and have it cut up the same day and I wouldn't do it to a deer either.