[jayjaysin]

Since the concept of aging meat comes up just about every year, I know I read somewhere from some "official" meat processors(those that do it for a living) that aging venison isn't the same as aging beef. I think some of the reasons were related to the amount of fat on a deer vs. cattle, and maybe something to do with actual muscle tissue too. I might be stretching it there. I don't recall. There might be some other reasons too, but from what I recall, those that process for a living said there was no benifit to aging venison.