I was wondering how long others age before processing. The family business has an auxillary cooler 28x8 ft. That is cleared out by fall so we have the opportunity to age at a stable temp. I once aged an elk brought out whole for 21 days at 38 degrees. That is the process for dry aged beef. I lost a fair amt of meat due to the rhinding but it was very flavorful. What are some of your tricks for aging?