In my limited experience it is all about the quality of the animal at the start. I have cut them up when they are still warm and also let them hang a week and had to cut them up partially frozen. Not alot of diference in the taste or quality of the meat if I started with a good animal. (Wisconsin whitetails).
The biggest difference is doing the entire process myself, from woods to the dinner table, I think that is what brings out the best taste. . . . .
Reminds me, time to pull some more tenderloin out of the freezer for dinner. . ..