Chuck, I though she didnt like the blood taste. As far as tenderness goes you should take your time and cut out every piece if sinew, silver skin, tendons, fat, mucos (sp) and make it as pure of a piece you can. All backstrap, tenderloins, and hams (rear quarter) needs minimal cooking. These are all the parts that I smoke, and cook for a short time. The front quarter and neck meat I throw into the grinder. This will make chili and all other types of ground meat stuff. I used to cut it with bacon "ends and pieces" but have stopped and kept the meat pure.
Good Luck Chuck