The cooler thing is my standard procedure for handling venison at home. Skin and quarter, get it on ice and cut, wrap and freeze at my leisure.
If you knew how long commecial beef hung before you buy it, you'd stop worrying.
Hanging commercial beef is beneficial...it is marbled with fat and hanging (aging) is acceptable. Venison...very lean...hanging is not beneficial in the same way as commercial beef. Apples to oranges
