A walk in cooler is definitely needed in warmer climates such as Australia and Africa.

In winter here I may hang meat overnight, to at most two or three days. But only if the days are cool enough.

Definitely need fly bags as well.

Once flies managed to lay eggs at the bit of shank meat showing. Maggots travelled down the leg bone internally to well past the knee.

I do have a walk in cooler, designed for fruit. It is too moist. The meat will not set. Ok for keeping cool until butchered. Not for setting the meat or long term hanging. I need to replace the cooling unit with a refrigerating unit.

Mostly meat is hung over night if cool or better cold or chilly. Easier to butcher if the meat has stiffened up.

I can see how meat can be hung much longer with snow on the ground.