I agree it is a lot in how they are handled. My dad split an angus steer with the neighbor, that thing got wild on the way to the slaughter house (blame him?) anyway, he about tore up the trailer and chute, tried to climb out and over the unloading chute. Tough as boot leather.
Then we had a blind heifer that we fed out in a dry lot. (pinkeye blinded her). We got the local slaughter house to bring the inspector out to our barn lot, we shot her, hoisted her up and bled her out and loaded the carcass up. (Wouldn't get them to be so accomidating now days) Best meat I ever had, ever. But that calf had zero stress. I think stress is a lot of what causes tough meat.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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