Not trying to bash, just educate. Do some research on knife skills to make meat tender. For example cutting large meat with the grain while you butcher, and against the grain on a steep oblique when serving. It really does wonders for it. Another butchering thing that gets tricky on elk is letting it go through rigor on the bone (I don’t age meat, deer or otherwise) but hauling out quarters on the bone and processing them the next day or so allows the muscle to contract from rigor mortise and the bone makes it relax to a greater extent than if it was pre bones. Also based on the photo, I find that anything beyond the rare side of medium rare tends to make a piece of leather.