I am working on a a 2018 bull at present that was aged two weeks. Still chewy. Besides hamburger which I have a lot of, I use a crock even for the steaks.
I cook them for about 7-8 hours with beef broth, olive oil, Greek Seasoning, pepper,and a little ground sage. They come out fairly dry ,so you want to save some juice to pour over. I usually do 2-3 at a time and eat one that day, then pull (shred) the rest to make sloppy joes sandwiches, or over biscuits or toast with gravy . About 1/2 way thru the 7-8 hours,I will throw in some cubed potatoes,carrots, and a little bit of celery . Also for a little different taste I sprinkle some dry brown gravy mix on the meat when first putting it in.
Do the same thing in the oven in a dutch oven or roaster, cook at 300-325 for about 5 hours.Cook 3-4 steaks at a time or a roast.
I also take 3-4 steaks out at time and sprinkle Adolph Meat Tenderizer on them after thawing. Put them in a sealed container over night in the refrigerator. Then cook one each day on the grill . Don't use any salt on these as the tenderizer will make them salty enough. These make great fajitas when sliced thin.
I had one bull that took me 5 years to eat and a cow moose almost 6 they were so tough.Luckily I shot a few cows during that time to switch back and forth.I shoot mostly cow snow during ML season as they eat better.Then I hunt rifle season the same year, for the fun of it.In my experience, with the no gut method, the loins/backstrap end up being the toughest because the meat is deboned before it has had the chance to go thru rigor mortis
