It seems as though things are taking a turn here.
Let`s consider a few points.....
Killing and butchering livestock is an entirely different thing than the same for a wild white-tail deer. Obviously, nearly everything is controlled with livestock, and almost nothing is with wild, free-ranging white-tails.
Livestock have their diet`s pretty much controlled, the age at which they`re slaughtered controlled, the method of kill, how quickly they`re gutted and butchered, cleanliness of the area, all controlled.
White-tail, diet not controlled, age, time of shot to time of death, stress on the animal, cleanliness during field dressing, time of death to time of gutting, nearly none of it controlled.
All of these factors will influence the outcome of the flavor of the meat. Then comes aging.
It sounds like some have had less than favorable experiences with aging, while others have simply read different things. Like you, I only have my own experiences to attest to. My personal experiences are, I`ve had aged beef as well as aged venison, and I find a very noticeable, and pleasant difference in both, aged, as opposed to not.
Additionally, I`ve read some about butchering and aging, but most of my "knowledge" comes from what I`m learning from this professional I`ve been working with. I have to say, as a guy who has had this business in his family for a couple generations, who butchers the livestock for the local farmers, I tend to believe and trust what he says. For example, he ages his beef, all hanging in the cooler in halves of beef, for 7 to 10 days between 38 and 42 degrees. So when I hear that 40 and above are issues, I don`t believe that. When I hear, only the fat on beef ages, I don`t believe that. Aging causes an enzyme to break down the muscle and connective fiber, which makes the meat more tender. It`s not an opinion, it`s fact. You can do your own research on aging and find out the very same thing as what I`m being taught.
If a guy doesn`t have access to a controlled walk-in cooler, then likely you`re shooting craps on aging yourself. If you have a processer who has the cooler space to hang for you, and not affect his thru-put during deer season, then aging will make a positive impact on your venison as well.
One thing I would say about "aging" in a refrigerator is, proper ventilation is important in aging meat.I would research that and be certain it`s safe. I don`t know enough to be able to say it isn`t, but I`d want to know.
I know personal experience is powerful, but, in personal experience, you may not know all the factors involved, and can easily jump to conclusions.