While it may be edible, it definitely will not be palatable which by definition is "pleasant to taste."  We never extend ourselves past 14 days in our cooler, and will not accept deer that have been skinned. Compare skinning your deer to peeling and apple or a banana. Once the hide is off the dehydration of the carcass accelerates. After 24 days pre-skinned in a cooler with fans blowing I have to believe the consistency and moisture in your venison would be close to jerky.
    If you intend on eating your steaks and roasts as such, then I would recommend marinating them for at least 24 hours. If you can find a processor that has  a vacuum tumbler like we use, that would be even better as it draws the marinade right into the meat.
    Your other option and perhaps the best would be to grind it all into burger or sausage with at least 25% - 50% fresh pork and beef.

    Your decision to find a new processor is a good one.

Dave