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If they are hung in a chiller they wont be going off fast. Stock were always hung by the back legs for convenience of the hanging points that come ready made, to bleed - (remember tally slaughter-men...

Normally beef are cut and hung in quarters quite quickly. The best hang for everything is from the rib cage / brisket. Remember how the Game meat Chillers always hung animals from a front leg or...

They look good, but why have you hung them from the back legs ? All that does is put the primal's under tension with the weight of the front half and make them tougher than they would be if hung...

Have you got some factory loads that can be used for a comparative test ?
That will narrow it down hopefully