I am not entirely sure but I am under the impression that the "aging process" is to evaporate moisture from the muscle and to break down the connetive tissue resulting in more tender meat. I am not sure if boning or rigor has any effect on it? I know that all the deer I have ever shot have never been processsed for at least 24 hours and are never tough. In West Virgina we have to take deer to the checking station first, I just cant imagine the looks I would get trying to check in 4 quarters a head and a rib cage. Maybe elk are different?
