i took a meat cutting course and dont remember anything like that. personally i say cut em up - they are dead and dont know the differance. i have usually cut them up on the spot, while warm. but not always. sometimes they are left overnight and cut up the next morning. never any issues with meat, taste or tenderness. if you are new to cutting one up dont worry -he cant feel a thing!! just make it look like the picture hanging on the wall in the meat market of the cuts and you will be fine. it dont matter if one is a little bigger or smaller than the other. the single biggest bit of advise i would give is dont gut it- just start to take it apart till a pile of bones are left.
