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I can tell from when the animal is first on the ground if it will be tough. If it cuts easily and seems tender it will be tender. Tough is tough - mince

Well that fat bastard must of been tough if you needed to cut it up on the sawbench. I always hang from the front end to take the weight off the back legs and back steaks

I find that when the very first knife cuts are being made ( at gutting) that I get a good idea of how tough or tender they are, if they are tough to cut they are mince. I suggest that you have done...