I have always heard how good and tender elk meat is. Well the one I have in the freezer is tougher than boot leather. I had it cut 3/4 thick. Is that to thick? Even the chops are tough. They taste fine but we can't chew the damn thing. If I can't get it tenderized the next step is to grind all of it up, I hate to do that to all of those steaks. Anybody have any suggestions?