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'.