I'm going to buck the trend here some. I process my deer for several reasons: First and foremost I know its my deer. Most comercial operations grind burger into a large vat, speed is of essence. So who's deer are you getting, most likely a mix. This could be different in a small town operation. Secondly, a really good steak in a restaurant is aged for 30 days why, because of the bacterial breakdown of the muscle fibers. I like to quarter my deer, place the quarters in the garage fridge for 7 days counting the shot time. Third, cost has risen sharply over the years to have it processed, our area of Ohio its now $85-$100 if they pull the hide and process it. I'll do it myself and have great tasting meat. Here is my best wraping proceedure. I plastic rap squeezing all the air out and wrap several times then double rap with freezer paper sealing it with tape. This will still be red in color two years later. I also de-bone everything except the neck roast.