I age for 7 to 10 days weather permitting. I age with the skin on prevent the meat from drying out on the outside. I’d love to have a walk in cooler. Aged venison steaks and roasts are, without a doubt, better quality than those that are not aged.

This seems to be a perennial debate here and on other forms. I've heard from many, many people that aging deer 7-10 days is perfect for better steaks or roasts. I've heard some say that deer don't possess the enzyme (like beef does) that helps break down and tenderize the muscle over time. So, aging does nothing. I also think it's a bit unfair to say that aging does or doesn't do anything because it's difficult to compare one animal to another. Age, sex, diet, etc. all play a factor into what a deer tastes like....probably more than aging the meat after killed.

For those that believe aging makes a difference, here's a question for you. Do you believe the aging process of the meat is hindered if the animal is broken down (quartered or deboned and in a fridge) versus if it's left whole and hanging?