I either habng it if cool enough or just quarter it up ans put it on ice or theextra fridge and let it set-up for a few days then cut it up and vac seal it. meat seems to be much more tender etc. the key seems to be cooling it down right away.

When it's warm, and there is no locker to pay to hang it in, I do. I bone it out immediately, make up some big absorb pads with paper towels and wax paper with some slits in it to get the blood away from the meat. I have some big trays that I put it on and put it in the fridge, wrappedover thetop with saran wrap to keep fridge smell off,for 3 or 4 days to age before vacum packing and freezing. You really have no choice unless you have a place to hang it. If you hang it in a cooler I leave the hide on. If it's cold enough and I have a shady building that holds the cool night air during the day I just hang them for 4 - 7 days.

I like to hang them for a day or two or quarter em up and put em in the fridg
for a night then cut the next day.

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