I think a lot of what has been said is true, and there are still factors that are unknown or not controllable. I have collected just one really large buck in my lifetime. He was great. I got a spikehorn 3 years ago that was surprisingly tough. I agree it is better if they drop on the spot, or close to it. I am not sure why that is, but it's what I have seen. As far as aging venison, I agree with DD that under the right circumstances it is a good thing. But that means controlling the temperature and humidity, not an easy thing for us amateurs. And dealing with a frozen carcass is no fun. We have a butcher in Hunt, NY who will hang deer during bow season under controlled temperature and humidity. It's the best and I gladly pay his processing fee. Back to the question, "Are does better tasting?" Maybe, I don't know. I like them all! jperch