Monaco,Apparently you are a victim of some sort of new age miss information.Ive raised my own beef for years,never used anything not even antibiotics.The thing that makes beef tender is two fold,One is grain, preferable corn. usualy about 1500lbs over 90 days The other is the amount of time the beef is aged in cold storage before it is eaten.We like to age our beef for 2 weeks.Carribean beef is not grained and is packaged as soon as it is slaughtered.Or if your really a coniseur try some Kobie beef from Japan,about $60 us a pound,These lucky bovine are fed beer,live in a sterile inviornment,are fed no bios,and are messaged daily.And by the way Monaco,see those pointy teeth on either side of your smile,those would be canine teeth used for,you guesed it,tearing flesh.