[PowderMonkey]

This. Two acquaintances of mine did exactly what you are intending to do. At the end of their project they had two freezers filled with beef. They invited me over for an all I could eat steak diner. I'm not in the least picky about meat. I'll eat it any way I can get it. Eaten plenty street and bush meat in my day. Their meat was inedible. Gamey, tough as boot leather (seriously it could hardly be cut and chewed), and smelled funny. Come to find out the animal had been allowed to graze free range. Accordingly, it ate a lot of crap, and tasted like it. Most importantly, they had not aged the beef. The animal had gone from pasture to butcher, to freezer in one day. The end product was completely inedible.

[smokingfrog]

You gotta age your beef.

** Dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderisation of the meat texture. **