Most processing places leave the gutted, skinned deer +/-5 days hanging before cutting it up. Is this to tenderize or to make it less 'gamey' or both? Thanks. Also, in your experience, how does this correlate to final processing in your kitchen, and on your plate and in your mouth? Can you really taste the difference? Is it easier/faster to cook? Most individuals cut theirs up right away & straight to the freezer. This is what I'm used to & am just wandering if the extra effort (and expense) is worth it. Thanks.
