I cut mine up 90% of the time and I do age the meat in a fridge for at least 7 days.I actually took three to a butcher this year.The guy charged 50 bucks and did a nice job.I hate paying money for something I can do myself but I got overloaded with dead deer the last two saturdays.It was late when we got home both days and I was beat from walking all day and dragging deer out.It was money well spent.