+1

I shot a young doe on a hot September day a few years back and butchered it the same day. I let the wrapped meat set in the fridge for a day then froze it. That wheat fed little girl was the best tasting and tender whitetail I have ever had. I believe that each animal probably has a perfect aging time; guessing what that is, is difficult.

The meat toughness issue is combination of aging and how you cook it. Meat that has been aged for X amount time may cook a little different meat aged more or less than X. So, if your acustomed to preparing a recipie the same way every time; you will have a different results with different animals.

Things also to consider are the age of the animal, thickness of the meat, is it boned or not, sex, time of year...........................................................................................