Aging is believed to improve tenderness in meat because enzymes in the muscle fibers break down the tissue somewhat over time. Younger animals have more of these enzymes than older ones, so aging does not always improve meat from older animals. Aging is accomplished by hanging the carcass for up to six weeks at a temperature just above freezing.

Another factor that greatly influences tenderness and quality of meat is stress. Stress hormones toughen meat. Cattle that are handled quietly and with consideration at the time of killing will have more tender meat than those animals that are frightened or are kept in stressful conditions prior to killing. This is also true of game animals that are killed by surprise. I would rather have meat from an elk that was killed quickly by a rifle shot than one that was wounded by a bullet or arrow and then ran frightened for some distance before falling to another shot, or exhuastion, or the grip of a pack of dogs.

Black angus beef is flavorful also because of heavy finishing on grain prior to "harvest". This produces marbeling (fat) which increases flavor and tenderness. Unfortunately, fat produced this way has a poor fatty acid profile. I have found free range, natual beef with good tenderness and flavor (because of good handling) without the unhealthful fattening on grain and soybeans.