The scientific term for what can sometimes toughen boned meat is "shortening," because the muscle cells actually contract when disconnected from the bones. This can also happen even when left on the bone, if the meat cools down too quickly, especially when it goes from warm to freezing in a few hours, which these days is called "thaw shortening." I had this happen to an eating-size mule deer buck here in Montana one Thanksgiving. We hung the field-dressed carcass on a corral gate to cool overnight, and the temperature dropped below zero. The toughest deer I've ever taken! Even hanging the carcass for several days after it thawed didn't tenderize the meat much.
Interesting info. I was a commercial meat cutter for 24yrs and had never heard that. Makes sense.
I just this year hung a small buck for 2 weeks and am quite pleased with the results.It did cool slowly with the hide on and was not skinned until I butchered it.
