Another way to age deer meat is to do it after processing. I either leave the large pieces whole or go ahead and cut them into steaks and then freeze. Then throughout the year I place them in a freezer ziploc bag and let them age in the refrigerator for 10 days. It makes backstraps as tender as tenderloins, sirloin and round as tender as backstraps. It's also not a bad idea to age burger meat for a while before grinding.