My family, we do our own deer. Skin and hang it same day it's shot, usually within a couple hours. If cold temps we try to hang about a week in the cellar for aging. Cut our own steaks, loin chops, grind for hamburger and sausage. A couple times we sent meat out for hotdogs but they wanted it cut up a certain way and specific amount so we haven't done that for a few years now. If warmer temps, we'll only let hang maybe 3 days at most.