I have what is most likely a dumb question. We're butchering a few birds tomorrow and are going to freeze them. Should I put them in the refridgerator for a couple of days first in order to let the meat tenderize first before I freeze them, or can I freeze them right away and let them tenderize in the fridge for a couple of days as they thaw out. Am I even making sense? This is all new to us. Thanks for your answers.