Aging does not happen when meat is frozen. (Degradation from freezer burn happens, but not the meat tenderizing aging process.) The clock doesn't start until the meat is completely thawed. Aging before freezing works better than after. Freezing can kill bacteria and impact enzymes.
Resting post slaughter, must it be whole or can it be in pieces? - Page 2
If you butcher during rigor, you will have tough meat.
We had 2 CX's this past spring and skinned them and cut off the breasts, thighs and legs. I only let them rest overnight before vacuum sealing and freezing them. Won't do that again! How does everyone let them rest in the fridge? On a plate, or baking sheet? Covered? I'm wanting to get about 10 more meat birds this year and will probably do 5 whole and 5 cut up and will definitely let them rest 3 or 4 days this time before freezing!