Champlain Islander

I agree with OT. Properly cared for meat all the way from kill site to a reasonable 3 to 5 day hang time and then butchering always gives a great product. I usually cut my back straps into 3/4" thick steaks. I often grill them but when cooked on the stove I use a cast iron skillet heated up and throw in a pat of butter and then the meat. When the blood starts to come out of the top I flip the meat then throw in a cup of wine, cover and turn off the heat. In a couple minutes it is ready to eat and always nice and pink in the middle, very juicy and tender.