First timer, but with experience

I don’t typically reply to this forum simply because I’m learning as well. I would hate to give advice and someone get sick. Though, I have aged three roasts; ribeye, shoulder, and a brisket. I was very pleased with the results of each. Aged out to 45 + days.

What caught my attention on your post, is that you have a small butcher shop, processing deer and some beef.
I am in the middle of building a similar butchery
for the same personal use. Probably not at the scale of a whole cow.

My thoughts, are you will need a vacuum sealer or two. You will find most bloggers are very happy using the manual versions of the “Food Saver” brand sealer. I also agree. Don’t waste money on the auto functions. I suggest two sealers only because of the scale you are implying. The commercial vacuum sealers won’t work for this application.

Second, I would suggest when selecting the cut of beef make sure the UAMI bag is big enough. While the bags are easy to seal and step by step instructions are provided. The process can be tricky. If at first you don’t succeed the bag gets smaller and smaller and smaller. If ya know what I mean!

Beyond the sanitary steps in handling the meat and UAMI bags, another important factor is a Frost Free / auto defrosting refrigerator. I also place my aging beef on a roasting rack. Just so air flow can get around the entire bag.

In my butchery, I’ve built a walk in cooler using the cool bot system for curing meats, cheeses and Basic food prep. Additionally, I have a residential type refrigerator “frost free” for dry aging beef, etc.

Good luck

Understand, I also make cheese. Which is similar in that, unwanted bacteria’s are a constant concern. It is these bacteria that grow mold.

That’s why you hear about the shrink wrap removal. It actually the bacteria on the outside of the wrap that is the concern. inadvertently transferring said bacteria from wrap to meat during UAMI bagging.

In your case, you wont have that problem with fresh game or beef.
It will lie mostly on your own sanitary and handling conditions.
I’d have to research. But I’m sure there is a slurry of some sort, possibly a vinegar solution or a salt brine that can be used on wild game or fresh beef prior to sealing to help aid in preserving.
Now I’m curious. Humm!