TWe just bought a 1/2 cow from a local butcher and the meat is very tough. The last time we bought from him, he hung the meat for a week or 2 ( can't remember exactly how long) before cutting it and it was soooooo good. This time he killed it and cut it just a few days later. The steaks are almost unedible, they are so tough. Same for the stew meat and roast. I have a lot of this meat and need to use it, so what can I do? Thanks!