The game may be processed commercially or at home. Be sure to keep the carcass cool until it reaches the locker plant. Keep the carcass out of direct sunlight and allow for adequate air circulation. If you choose to process your own game, don't cross-contaminate during processing. Wash your knife, hands and cutting board often with warm soapy water.
Aged meat is often more tender and flavorful.
Aging is not recommended for carcasses with little or no fat covering. They may dry out during aging. Leave the hide on and maintain the proper temperature when aging a carcass. If you do not have the proper cooler space, spoilage or dehydration may result. Aging the carcass two to three days is sufficient.