'Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Research in Australia and in New Zealand has shown that when stress in transport, yarding, handling and slaughter was minimized, beef meat was consistently at the tender end of the scale, regardless of breed. Similar results have been shown for deer and for sheep.' http://www.naturalhub.com/buy_food_meat_tenderness.htm Interesting article about meat tenderness. Too long to put the whole thing here, but you can read the remainder at the web site. Warning: first thing you will see is a "Vegan' ad. Just ignore it and scroll down a little.