What's the best method
I try to hang the quarters for 10 days if the weather allows. I'm told this helps.
I've used the meat hammer making what my wife calls "pound to death steak", where you pound one side of a steak until you can see through it, then turn it over and do the dame to the other side. Then cook as chicken fried steak.
Not bad, but a tender roast would sure be good once in a while if I could tenderize it.