I have been processing my own deer for 5 or 6 years now. I dont do any thing fancy; backstraps, tenderloins, round roasts, steaks,stew meat, and burger/sausage meat. I have never "aged" the meat. If its below 40 degrees I will hang the deer for a couple of days. My question is this; There is a butcher that I work with that says "no matter how warm it is you have to "age" the meat". He let a deer hang last year for 3 days @ 70 degrees outside. He said he wont cut it up until the outside of the meat turns brown. I think he is nuts. What do you fellas think on "aging"/hanging.