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Don't forget coolers filled with ice will do the same thing We butcher in stages as we have an extra freezer but no extra fridge. Good luck!

You still need to age, you should not freeze them right away.

Oh, Cornish shouldn't be much of a problem toughness-wise But you're right that you should still age them 24+ hours.

We always try to age them in the fridge for at least 24hours. Just dry the finished carcasses and put them on plates in the fridge with something covering them (some use wax paper, others use plastic wrap, depends if you mind the outside of the meat drying out). You can age them up to 10 days...