Any you old timers go back to the day of Swift Protein beef, it was the first beef to be shot with enzymes to make it tender. if you didn't grind the trim off it by the evening of the second day it would be mushy and slick, if it got to that point you best have some potato whiter to mix with it to take the smell away. Protein beef lasted about 5 years. Swift also had a Tu-Tender beef which was milk cows shot with the same enzymes, most of the time you could cut two loins off them and your saw blade was shot the bones were so hard, I hated that junk.  One other thing I hated about the Swift Protein was when you carried it and you didn't put some type of cloth on your shoulder the red ink that it was rolled with would get on your shirt collar, I use to go home and get the looks and questions about did I have a girl friend kissing on me at the store.