Please excuse me if this is some what redundant but I will be shooting a Buffalo when even morning temperatures will be around 80 degrees. I know cooling too fast before rigors is not good but neither is spoiled meat. We will have about a 2 hour window before we can get the meat to a cooler. I was thinking of putting the quarters in an ice water bath until they can go to the locker. Should I do a slow cooling or just ice things down?

"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli