I don't think I have ever seen this subject discussed on here over the past couple of years. I read things a little more religiously now than I used to though.

I know that obviously the current temperature would play a big role in the answers. So lets try two scenarios

First when its 70 degrees and the night time temperatures won't drop below 45.

Second when its 40 degrees and night time temperatures are going be around freezing.

About 10 years ago I saw a buck on the back of hitch carrier going down the road. The buck hadn't even been field dressed yet and it was around 11am. I was thinking I wouldn't want to eat that meat!

I'm sure you'll hear differing opinions, but I can't imagine that I would ever not skin and quarter it immediately and throw it in a cooler.

Even field dressed I don't think I would want it to sit in 70 degrees for more than a couple hours.

At 40 you've got a lot more time, but I would still go ahead and skin and gut it at least.

I gut 1st thing, no matter the temps, sooner their out, the sooner it starts to cool.

70* is immediate ice and trip to the processor or cooler.

40* dropping to 32*, guts out and rinsed ( I use saltwater) I'm in no hurry, can wait till the morning.
JMO

I just leave it out regardless of temp or time and take it to a processor I know batches the meat and its all good. J/k I gut and wash and get there ASAP.

Gut immediately at either temp. Anything over 40 and it's straight to processor. Anything cooler and I'm okay with hanging. If I'm in South Texas it gets quartered and yeti'd.

Gut immediately no matter the temp. If between 42-45, will skin and hang covered in cheesecloth and process next day, or take it to a processor.
If below 42 and above 32, will let it hang for a day or two no problem. Sometimes even more to "age" the meat. Best temps for more than a day are between 32 and 38.

If I shoot a doe I will hunt a couple more hours and then gut. It is fine. Just quarter and put on ice soon after that. We had five deer to do Friday in 70 degrees so it took a few hours to get them all hunt and then done. Backstraps were delicious tonight.

I gut as soon as i shoot but then wash it out and let it hang depending on the temp. We can't skin the deer per the processor so if it is anything above 50 i will put it in the walk in cooler after 3-4 hours. If it get saround freezing at night and not get above 45 i will let it hang for a day or so.

Gut as soon as possible!

We do all oof our own cutting and grinding.

If the temps are 40-70 high, we will skin and let hang overnight. Like to let most of blood drain. Next day we cut all usable meat as possible.

If the temps are below 40 for the highs, we will let hang in shop for 1-3 days. Then cut the same as above

Over 45 degrees I quarter and put the meat on ice. Under 45 and I'll either quarter it or may haul it to a processor field dressed. Really depends on if I have time or not and when the deer was shot.

For the most part, 45 degrees is the cut off point for me though.

I always gut 'em within an hour or so, no matter what temp. If possible, I'll quarter and drop into the ice chest. If it's really cold, I'll let 'em hang all night.

Qtr, and put everything on ice for 3-5 days. Fresh ice daily, rinse meat before Fresh ice is added. Being that I qtr my deer, they're not hanging very long. Working on sub 40 degree meat is hard on my hands and, IMO, harder to work on. That cold fat is hell on knife blades as well.

I quarter and put it in the cooler as soon as possible. Then i leave it thier for 3 days draining the water and adding ice as needed. This takes out most of the blood and gamey taste if thier is any. It also helps tenderizes the meat.

Above 45 I skin and quarter without gutting. Below 45 I will gut and hang overnight. I process my own so I will always quarter before leaving the ranch.