My way of doing various meats -
Lamb - overnight, cut and freeze next day.
Mutton [12mth + older sheep] - kill, hang 36 hours, cut and freeze.
Beef - 15 - 18 month old steer - kill, hang 4 days in natural temperature, [protected by a big cloth bag - no flies!] then cut up and freeze.
Goat - same as mutton.
Never had experience with any other. Neighbour and I shared a full grown pig, but done at his place, forgotten how long it 'aged'.