The problem we usually face is shooting a cow after Xmas in temperatures on either side of 0*. Hanging overnight in a non-insulated shed results in a pretty frozen animal in the morning.
Having no control over our set-up we skin and de-bone pretty much the same day.
As a result, the meat is taken out and thawed a day before the meal and that is where we get some "aging". Been doing it like that for 15 years and have been pretty satisfied with the results.
