Very true. I have heard story’s from grandparents of letting beef hang in a tree for months and cutting off as needed and just discarding the moldy layer. I was more implying for most guys that will hang in the garage/barn, that will fluctuate from 35 to 45-50 and back over a days time. Fluctuating from 40 to 25 won’t have as much impact. Either way, time for the blood and tissue to break down will really help in the end game.