Tough cuts of meat are better than tender (and cheaper!)

Tough cuts of meat could provide significantly better protein to create stronger cells and muscles than tender cuts of meat.

This is not necessarily proven by Aajonus' experiments, just something he has heard from different tribes (based on what seems to be real experience and not superstition).

Great: Chuck, Brisket, Top Round and Bottom Round

Good: Sirloin

Weaker: filet mignon, tenderloin

The great thing is that those cuts are often cheaper, since they are tougher to eat.

And if you pâté them, as Aajonus recommends to do with all meat, the toughness disappears.

So it's a best of both worlds scenario: pâtéed tough meat cuts (pâté x2 protein usage, almost as if you ate 2x more meat, which is huge; faster digestion, 1h less of sleep, etc. and the tougher cut seemingly builds significantly stronger tissue)

This shouldn't be taken the wrong way. Any raw, never frozen meat is great. But now you know yet another additional optimization which can even save you money on one of the expensive parts of the diet.

Aajonus quotes:

But that's basically what you'll build is weak cells. It's like the tribes. None of them eat filet mignon. They throw it to the dogs. They call it dog food because it builds weak cells. The tougher the meat, the better is the way they look at it.

Well, the hunter tribe said that the tougher meats are best, created the most solid muscle and the tougher muscle, so they went for brisket, you know, which is heavy, fatty, hard meat. So, chuck is better than, let's say, a sirloin. A sirloin is, I mean, than a tenderloin. A tenderloin is all soft meat. In fact, the Eskimos won't eat tenderloin. They threw it to the dogs with the bones. The bones toughen that meat for them. And here we pay, what is it, $27 a pound for it? And it's dog food. So the tougher stuff the better. But if you really like a taste like I do, I eat sirloin more than anything, and it's in between meat, it's not too hard, it's not too soft. Not too tough, not too soft, but it has the sweetest flavor. It has more permeated fat throughout the muscles, so there's more fat that's actually in the blood and throughout the muscle tissue. It's more evenly distributed, as if it were in chicken or any kind of fowl, where the fat is more circulated through all the tissues evenly, and there aren't a lot of striations of fat throughout the muscles. Yes.

What you want to do is get cheap meats. All the hunter tribes say the toughest meat makes the best muscle and the best tissue in your body. So you get the cheap cuts. The chuck, the top round, the bottom round, the sirloin, all of the cheaper cuts. That's the way to cut corners and give yourself better health. The Eskimos, when I lived with the Eskimos, they would take the filet mignon and throw it to the dogs. And I'd say, my God, you're throwing $22 a pound meat away. And they said, you know, because theirs is very expensive. Meat in Alaska, frightfully expensive. And they said, well, it builds very weak tissue. And I said, well, Jesus, you've got huskies pulling your sleds. You don't want them weak. And they said, well, they eat bones, lots of bones. And that counterbalances so they can eat that very tender, soft, no-fat meat because they eat all those bones.