Any opinions on the difference in meat tenderness after boning out vs. letting the carcass hang and cool out? I've always let my deer hang for several days in a cool place before processing and have found it to be very tender. On the other hand, one of my relatives usually cuts up his deer very shortly after the kill, and he seems to have tougher steaks as a result (or is this just coincidence?). The reason I'm asking, I will be doing some pack hunting this year for the first time, and wonder if I'm successful and have to bone out my animal, can I expect it to be a little on the tough side at the dinner table?