I've raise about a dozen per batch and I just have them processed three at a time bc that's all I can fit in my fridge at a time. It means the last three are about ten days older and considerably bigger than the first three, but I don't care. We can tell the difference in the quality of the meat. It is more tender and succulent and less stringy than when they are not aged. I usually age them in the fridge for 3 to 4 days so rigor can pass and the meat can relax. When I can move the joints easily, they go in the freezer.
