I just had some of the bull I killed 10/27/15, and that sucker is awesome! Tender and excellent flavor! The bull I killed last year was at least as good! Both were way mature 6x7 bulls. Cool them out as quickly as possible. Both last years and this years bulls I was only able to gut them and prop them open for the night, as I didn't have any game bags with me. Both bulls were good and cool the next morning. I then skinned and game bagged the quarters, packed them out with my horses and had them to the guy that cuts up our game. So this year's bull was shot on Tues. evening and to the cutter on Fri. We picked the packaged meat up on Mon.
I've found that the most tender meat is an animal that's cooled completely before boning. It's not the most convenient sometimes, true. I've left several in the field overnight after skinning and gutting and they've been great.
