I ate a 3 1/2 yr old heifer that wouldn't breed and it was tough. She also was all upset over being hauled to a kill facility and penned up. So Bulls don't hold any claim to "bad meat". ALOT of the problems with tough meat is in the process. If you are going to shoot it in the field, make it when the bull is quietly grazing. Keep the adrenaline as low as possible. Then it should be hung and for that a minimum of 21 days. Anyone who raises grass fed will tell you that there is a big difference in an animal that has been hung and aged properly. This is of course no guarantee, but there is alot to be said for the way of killing, with no stress and upset, helping to keep the hormones from coursing through the meat. Think of all the big bucks and such that are killed. They have little or no "knowledge" of it coming. Some will run and cause some adrenaline surge, but if they are dropped "in place" quickly, and properly gutted, and then hung, the meat is still very edible. If they are in rut it will affect it some, but it is the hyping up of the system, nerves, that will cause it to be more inedible, than the age. 3 is not that old, and I think that if properly handled, will make good meat in the freezer.