Warning: Stop boning out your deer while the meat is still warm

Did a side by side on the last two whitetail I got up near Kalispell, one cut warm about 3 hours after the kill, the other hung in the cooler at 38 degrees for 5 days before I touched it. The warm one bled out fine on the surface but the muscle fibers were still tight and the whole thing felt like cutting through a wet sponge, lost way more trim than I wanted. The cooled one separated clean, the silverskin peeled right off in sheets, and I got maybe 15 percent more usable meat off the same size animal. I know everybody wants to get it done fast in the field but let it chill, your yield and your grind will both thank you. Any of you running a walk in cooler find the sweet spot is closer to 7 days, or is 5 about where you pull the trigger?