It is an organic butcher and the animals are slaughtered humanely by vets. (sounds sick)
Thats an interesting point: i was talking to a butcher the other day and wanted to finally figure out how/why many cuts are just damn right infuriating. You know the score when you buy some sirloin or what ever one week and its nice and tender then another weeks its tough. Its just so annoying to smell the beef, roast, fry or grill the beef then eat the beef and its tough as old army boots.
Anyway, and back to the point: in his opinion if the cow is slaughtered in a distressing fashion it will tense up, moan (and everything else which id rather not go into detail about) thus creating a tough meat.
Also the hanging process, anybody ever wondered about that? Apparently the meat can be hung for up to four weeks no problem, obviously the outside of the carcass will become contaminated with bacteria over time (this is what always baffled me) but the inside is fine so the butcher simply cuts off the outer layers, which is mostly fat anyway.
So thats what i discovered, i always assume the toughness of the meat was in direct association with the age and gender of the animal. He could be talking BS i suppose, the study continues.... I'm not convinced as yet.