[farmers wife]

He does push though a lot of stock these days as only open 3 days a week. If he needs to put these in the fridge quick and drops the temp for the days kill then this could be the answer.  I dont believe this is anything to do with stressed at slaughter or hanging.  No amount of hanging is going to help if the carcass tissues were damaged.

[darkbrowneggs]

I always asked for 7 days plus hanging and my lamb was wonderfully tender and normally almost fat free.  Hanging meat make a huge amount of difference to the tenderness and flavour   Abattoirs don't want to do it as they want it gone asap.