It's all in how the meat is handled after the deer is shot. That axis I shot at 8:01 PM. We hung it, skinned it, de-boned the meat, and put the meat on ice in a Yeti cooler by 9:30. For two or three days after I shot it, I would drain the bloody water out of the cooler and pack it with fresh ice. After that I took it to get processed. If you process a white tail like that, the meat will be great.