I agree ! It makes a big difference ! I have butchered them myself , have had them done by a deer processor that did not have a wall in cooler that cut
them up while you wait . Then 15 years ago I started bringing them to a slaughter house that skins them right away then hangs them for 7 days before processing them .
Without a doubt the meat was best tasting and most tender from the slaughter house that hung them for 7 days. Not even close. There was no comparison