How long do you wait before you cut/freeze your deer

[savage]

When I hunt in Canada we always leave the meat hang for 1 week to 10 days before we bring it to the butcher.  The problem here is that I do not have a place to let the meat age before processing.  What do you all do?

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[JeanGuy]

I keep mine 3 to 4 days in the garage, hanged head down.  I built a closet just for that purpose.  Then I take it to the butcher and he processes it within 3 to 4 days.  That's about 7 or 8 days rest before the meat is vaccum packed.  
What is important is the temperature.  Make sure you keep your meat at a temperature just above freezing maybe 2 or 3 C (not a problem in here).  If the temperature is higher you have to process it faster.
My father in law bought a butcher fridge from a shop that went out of business and installed it his garage.  We can keep the meat there for 8 to 10 days in near perfect condition.

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