After paying $115 for butchering this year's buck ($25 to cape him out - ouch![:@]), I'm convinced I'm ready to start butchering my own deer. I watched a guy the other day cut one up and it didn't seem that tough. Not $115 tough anyway. I'm sure I'll hack up the first one, but nothing wrong with burger. I would like to fill a doe tag yet this year and plan on learning on this deer - if I get one of course.
My question is this: how long do you wait to cut one up? Can butchering take place right after the kill and is it harder to cut up before rig sets in? I know some like to hang their deer to age them without the hide on - does this really make a difference in the taste/tenderness of the meat? Thanks for any input.