Over the past 40+ years of hunting and processing deer I have settled on the following steps: I skin and seperate the loins, front legs, rear legs and neck as soon as possible in NW FL. In upper lower Michigan I hang the deer up and let it bleed and age outside if it's cold before cutting out the loin, legs, rump and neck. In NW FL I put the parts on butcher paper in the bottom of a refrigerator for two to three days, then take them out one at a time and seperate the major muscle from the bone, remove the membrane muscle casings, cut up, store in vacuum freezer bags, label and into the deep freeze it goes. When I used to dog hunt deer it was necessary to age for longer periods of time because of the adrenalyn that made the meat taste "gamy." Also, if you age the whole deer, less internal organs, the size and age matter and I suggest you don't skin the deer until after the aging is completed. The skin keeps it from dehydrating.