I herd you should rest the meat or let it stand on ice or whatever for several days after processing ? Do i have to do this , dose it make that much difference , this is my first batch of culled roosters 6 RIR crosses , and 2 light bramas , all are about 18 - 20 weeks. except one LB is 1 year. The processor told me that she always freezes them after processing , and that tenderizing only takes place for the first 24 hrs . She said she doesn't take the chance for sow manila. Whats your take , any advise for me, I will be picking them up tomorrow and they will be frozen . I really hope they are good . I'm kind of mad i didnt make her put them in the cooler on ice next time . If there is anything i can do at this point to make the meat the best it can be please tell me thanks all.