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Elk, deer, buffalo and beef can be kept for months at just above freezing. It will grow a mold on the surface which will have to be cut off but actually the meat is more tender the longer it sits. Aged beef is just beef that sits in the cooler for months. Problem is you will,lose quite a bit of meat when removing the moldy layer. Do not let bear or hog sit longer than 7 days in a cooler or it will get a rancid taste. All commercial meat cutters cut up hogs in less than a week. Cattle are seldom ever cut up until it's at least two weeks old. To prevent mold growing a mixture of vinegar water misted on a the carcass will keep the mold away for another ten days or so. I'm speaking of kept in a cooler at around 35-38 degrees. Any warmer the flies will survive and maggots will appear. Not good!
With cool November temps I bet it will be fine after 6 or more days. I wouldnt worry about deboning unless that is your norm. I would also take it out of the cooler at nite and hang them if its plenty cold at nite.