I will usually cut them up the same day or the next, depending on weather. I don't like having to trim off and waste any meat that turns. Although letting the connective tissue break down is a good thing, it isn't truly necessary if the meat is cared for properly. Caring for the meat in the field is very important and we heavily trim all the meat for connective tissues, and do not use any bone-in cuts. We use double Saran wrap and freezer paper and can keep meat for many, many years. Also, we do not add any fat to our meat, and that helps with storage longevity.