I was disipointed in the Denver and Bavette Steak's, they were tough and Grisly. I seared and cooked them med-rare, and they wee still tough?. I ended up grinding the for Hamburger, still had some grisle. The rump roast was slightly tough even though I baked it at 150 degs for 3 hours. The chuck roast was good. My first order for Sirloin steaks were good. Before We had ordered 1/2 beef rom Miller Farms, had it aged for 21 days and all the steaks and roasts were great. I don't understand why your Steaks and Roasts were so tough? We can not afford your New York , T-Bone Stakes. I don't want a refund but you should know what we got and it happened.