I will start this post by quoting a friend of mine who is a venison exporter in South Africa: "According to regulations we have to get carcasses down below 7 celsius within 24 hours. We use potent chillers but in summer that's virtually impossible to achieve on an Eland carcass because the carcass is so big and the cooling curve takes too long to come down" The above quote refers to what is known as Primary Chilling, which is the first stage of lowering a carcass temperature