ORIGINAL: Steve863
I also have never bought into the theories that aging the meat, draining it in milk or ice, or any other special procedure will make it any better than just simply cutting it up and freezing it promptly after it was butchered in a clean environment. Again for the same reasons I mentioned in my first paragraph, I don't think anyone can prove that any special handling of the meat will improve it.
I never bought into any of those theories before either, but after shooting a pig and putting one of it's backstraps on the grill that night and finding it tasty but somewhat tough I asked about how to tenderize the meat and got several suggestions of soaking the meat in salty ice water for several days and draining the water periodically and I tried it.
The same pig, the same cook, the same grill the opposite backstrap a week later was MUCH more tender than the first one.
That's as close to proof as I can come up with.
P.S. - The only problem was that I got a little carried away with the amount of salt and there was no need to add any salt to the meat at the table that's for sure!