We process our own so I keep it simple. But we typically dry age them for two weeks in the walk-in at the ranch just like we do all deer and antelope. If a return to the ranch to retrieve the meat does not look possible I will wet age it in the garage refrigerator for a week, it makes a difference.
I typically cut a back strap in half (sometime thirds) and vacuum pack it so I can do what I want with it later. I can chop it into steaks (typically wrapped in bacon like a filet mignon), or cut into strips for a stir fly (I like to brine it overnight for for a stir fry, you would never know that it wasn't beef).
Hams and shoulders get packaged whole for the same reason. It can be a roast, at jerky and sausage making time I will thaw them, slice the big muscles for jerky and the scraps go to sausage. But then you can make sausage and jerky out of almost anything. By the time it is mixed with pork and spices, any deer/antelope is good.
My wife will throw a ham, shoulder, or back strap in a crockpot or wrapped up in the oven with all sorts of fixin's. Pretty much like she would any type of roast. I will eat that for a few days then chop up the rest for BBQ sandwiches.
We bag the burger meat in one pound bags. It is used for meatloaf, even use it instead beef with Hamburger Helper, easy and yummy.
Aging is a biggie.
The above is pretty much what I do with whitetail, axis, and all antelope.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark