I skin and quarter as soon as possible, then leave the quarters on top of ice in a cooler with the plug open for a week, then process it. Tenderloins are usually gone by then. Backstraps get cut in half, hams seperated into muscle groups and cut into steaks, chunks for stir-fry and meat for later slicing on my meat slicer for Phillie steaks, gyros, and such, and the sirloin tips left whole for roasts. I grind most of the shoulders, neck, brisket, rib meat, and trimmings. I add no fat at all to the ground meat unless I'm making sausage. Everything gets portioned, vacuum-sealed, and frozen.