Been a long time since I've killed one when the conditions were cold enough to hang one more than overnight.
I heard the same thing about venison vs. beef. I never noticed any difference between "hung" deer and freshly butchered.I talked t a butcher many years ago and he told me beef will get more tender after hanging for 7 to 10 day because the fat between the layers of meat contain enzymes the act to breakdow the maet. Deer don't have the fat so hanging them does not make venison any more tender by hanging it. WheN I was hunting and got a deer it was sjinned while still warm ( it is easier) and hung quartered and processed the same day. Never had tough venison.
NO PROCESSOR here will allow an unskinned deer in their CLEAN walk-in coolers.........You'd get laughed outta town.'Hanging' a skinned deer carcass costs you a lot of meat-just my thoughts. No processor that I know of allows unskinned carcasses in their coolers.