One place I hunted I had to use coolers with ice, water and vinegar. This would keep the meat cooled down and would also help age/tenderize the meat. It worked, because the meat tasted very good.

I always thought you got YOUR DEER MEAT with what ever you brought in for your sausage, pepper sticks, summer sausage, ect. But then I found out they do it all in large amounts with everyones meat mixed togeather. At first I was like I DONT want some guy's deer meat that was GUT shot and found a day later mixed in with my perfectly shot and cleaned deer. I asked about this and the people who do our deer are real super picky and wont let any deer meat be mixed in that wont meet there high standards. They inspect each and ever deer that comes in, smell, condition, ect. If they even suspect that the meat is'nt set to there standards they reject the deer from being processed. Like I mentioned earlier in a post they do cows and pigs all year round and during deer season the state comes in and inspects the deer along with there place to make sure all is good.
I trust them and have never had a bad batch of anything. I dont take a-lot of my deer to be processed, just a couple. But I always like it best and like knowing what I have is my own because I know what it has been through and how it was taken and taken care of.
(BP)

I have always done my own butchering. Useally can one deer a year in the pressure cooker & the past few years when I have been lucky enough to get more than one I took deboned meat to the locker & had slim jims & summer sausage made.

I always do my own deer, its to expensive to have it done. Also when I do it myself I know that its done like I want it.