I assume you would suggest the skinning, quartering, de-boning and grinding all take place in a small time frame prior to freezing. Is this correct?
Not really. I usually skin and quarter and throw in the cooler for a day or two until I'm ready. Then I de-bone and do the rest when I have time.
I've left meat in the cooler for up to 5 days covered in ice.
From personal exp. the thaw and refreeze leaves the meat tasting bitter.
Now if made into sausage, that might be different as jerseyhunter said.