Raw beef is a foundational red meat in the Primal Diet and falls under the classification of red meat, meaning it comes from a four-legged animal. When Aajonus uses the word "meat" in his books and workshops, he clarifies repeatedly that he does not mean exclusively beef, he means any flesh food, including fish, fowl, and seafood. However, beef occupies a central place in his red meat protocols because of its density, its toughness, and its direct effect on blood, glands, and muscle.

Red meat, which includes beef, lamb, bison, venison, and other large four-legged animals, acts differently in the body than white meat. White meats are two-legged or no-legged animals: fowl, fish, seafood, pork, rabbit, squirrel, and small animals. Even if the flesh of a fowl or fish is red in color, such as dark turkey wings or red-fleshed fish, it is still classified as white meat by Aajonus because of the way it reacts in the body. Buffalo and grass-fed beef are both red meats. Lamb, goat, deer, all red meat. Red meat acts primarily on the glands, the blood, and the muscles. This distinction is present in both of his books.

Raw beef, when prepared correctly and consumed with the correct fat pairings, functions as a building material for cellular regeneration, muscle development, and structural tissue repair. It is not primarily a fuel source, that role belongs to fats. When beef is mishandled, either ground under high pressure, combined with the wrong foods, or cooked, it shifts away from being a regenerative building block and toward being used as fuel, which Aajonus considers a costly and wasteful misuse of an expensive and potent food.

Aajonus also reports his own personal transformation: he had solid muscle tissue after nearly 20 years without exercise because he began eating muscle meat, the tough cuts of beef, not the tender ones. Before he made that shift, he was eating filet mignon and organ meats, and while he had muscle tissue, it did not compare to what developed once he began eating tough muscle meat like chuck, round, and brisket.

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Aajonus makes a fundamental distinction between fat and meat in terms of their metabolic roles. Fat is the body's preferred fuel. Meat, and specifically raw beef, is meant to be the body's rebuilding and regenerative material. It provides the structural proteins and compounds needed for cellular division, tissue repair, muscle formation, and general bodily regeneration.

When this hierarchy is disturbed, when meat is converted into fuel by the body instead of being used for building, Aajonus considers it a waste of an expensive and nutritionally powerful food. The whole purpose of eating the correct fats alongside meat is to give the body a fuel source so that it does not commandeer the meat protein for that purpose.

He states explicitly: "The meat is for healing, for rebuilding, regenerating your body for cellular division. So if you're going to grind it and have a store grind it for you, tell them to only put it to the grinder one time."

When beef is put through a commercial high-pressure meat grinder, which Aajonus says processes the meat two to three times, the fat molecule is split. When the fat molecule is split, the protein gets locked into the fat. The protein that has been encased within broken fat is no longer available as a building block. It is diverted and used as fuel. The body takes that expensive meat protein and burns it. This is what Aajonus means when he says store-ground beef is not good for regeneration, it may still be useful for detoxification and for fuel, but it cannot do the job of rebuilding cells and tissues.

He says: "It splits the fat molecule. The fat molecule absorbs the protein. Guess what happens to your meat? All that expensive meat goes to fuel instead of healing your body. Big expensive waste. You want fat to do that, to fuel your body. Not the meat."

Aajonus references what he calls "hunter tribes" who evaluated meat not by tenderness and palatability but by the structural results it produced in the body. These tribes concluded, through generations of observation, that the tougher the meat, the stronger and more solid the tissue it produces. They went for brisket, described by Aajonus as heavy, fatty, and hard meat, as well as round and chuck. These are the cuts that build dense, solid, durable muscle.

By contrast, filet mignon, the most tender cut, was considered by hunter tribes to produce weak tissue. It was given to dogs. Their folklore held that filet mignon creates weak tissue because it is so soft. The Eskimos took this further: they throw tenderloin to the dogs along with bones, because the bones toughen the meat for the animals. Meanwhile, tenderloin sells for $27 a pound or more in markets, even though it is considered inferior for tissue building in Aajonus's framework.

His personal experience confirms this: "In my experiments, because I was eating filet mignon, the brains and all that, and I had muscle tissue, but nothing like I have now until I started eating muscle meat. Now, this is without having exercised in almost 20 years, it'll be 20 years in April. I keep solid muscle because...", the implication being that the shift to tough muscle meat was responsible.

He states directly: "Chuck is better than, let's say, a sirloin. Sirloin is, I mean, than a tenderloin. A tenderloin is all soft meat."

Aajonus mentions using 10 pounds of sirloin trim, the trimmings from sirloin cuts, as a practical and economical way to obtain good beef. This was previously available from slaughterhouses and butchers before certain supply arrangements changed.

Aajonus addresses cube steak in one workshop, clarifying the distinction between mechanical tenderizing with a spike roller versus high-pressure grinding. Cube steak uses a roller with spikes to pierce and tenderize the meat. He considers this acceptable, it is not the high-pressure homogenizing grinder. Cube steak is typically made from bottom round or brisket, tougher cuts, which are then spike-tenderized. This is considered fine by Aajonus's standards. As he explains, it does not involve the high-pressure splitting of fat molecules.

Red meat, including beef, acts on the glands, the blood, and the muscles primarily. This is different from white meat. Aajonus notes that if someone is anxious from eating red meat, they should shift to white meat. The glandular activity stimulated by red meat can be intensified by factors such as CLA (conjugated linoleic acid) content, mineral richness, and the specific cut or batch of beef.

Aajonus addresses the situation where certain batches of NorthStar Bison beef, including round roast and sirloin tip, are so strong in smell and taste that people gag even when cutting the meat. He explains this is common for people with glandular disorders or toxicity. When CLA-rich meats are consumed, the glands discard toxins that they have been storing. This reaction is not a sign the meat is bad, it is a sign the glands are detoxifying in response to the nutritional signal from CLA-rich beef.

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Aajonus is unequivocal: cooked beef is not the same food as raw beef. Heating destroys the enzymatic, hormonal, and protein structures that make beef effective for regeneration and healing. He describes his own experience of eating cooked meat: every time he ate cooked meat, his body broke out with pustulations and ulcerations from his thighs to his scalp, and someone described him as "looking like raw hamburger squished together molded together." He says he never thought raw meat would be different, but it was entirely different.

Toxins produced by heating meat are documented in his recipe book, he includes a section listing what is produced when meat is cooked.

When a raw steak comes directly out of the refrigerator, it looks brown. As it oxidizes upon exposure to air, it turns redder. Aajonus notes this in the context of ordering raw steak at a restaurant, the brown color upon delivery is actually preferable for discretion, because it does not immediately announce that the steak is raw. It turns red within approximately 10-15 minutes on the plate.

Aajonus describes warming raw meat in a jar in warm water to approximately 100 degrees. At this temperature, the meat becomes pasty and more flavorful. He notes: "If you leave it cold, it tastes flat." The cow's body temperature is approximately 102 degrees, so warming meat close to that temperature approximates the state in which carnivores in nature would consume fresh prey.

He also describes a process of warming meat by placing it in a two-cup wide-mouth jar filled with meat and submerged in a bowl of hot water at approximately 104 degrees. When the meat reaches slightly above 102 degrees, it begins to tenderize. Repeating this every 45 minutes to 2 hours will tenderize the meat considerably through warmth alone.

Applying honey to raw beef and leaving it overnight will further soften the meat. Aajonus describes this as a practical option for people who find tough cuts difficult to eat. He says: "Spread honey over it. Leave it overnight. And you'll see it. You'll think it's very soft."

Aajonus references aged and fermented beef preparations extensively. He describes the practice of high-end butchers who coat sides of beef with gangrene (mold) and allow it to penetrate the meat for 12 to 21 days, then scrape the outer layer and eat the meat raw with the mold permeated through it. This process pre-digests the meat, fractionating all nutrients, freeing them for absorption. He compares this to what yogurt and kefir do for milk. He describes it as analogous to the hunter tribes' practice of burying caribou and seal meat wrapped in hides underground, where anaerobic bacteria and ground fungus predigest the meat.

He explicitly equates what gangrene does to meat with what beneficial bacteria do in fermentation: it breaks down and predigests the food so the nutrients are freed for the body to use. He notes that high meat feeds the brain and nervous system and helps calm the system. Of approximately 600 people he got to try high meat, only one said they had no effect, and that person wasn't in the best mindset for it.

Aajonus describes a controlled experiment where a center-cut piece of beef, not near the intestines, away from the spine, was placed in a hermetically sealed environment with only plants (corn dracaenas) providing oxygen through two thick haplofilters that prevented bacteria from passing through. Everything was handled with powder-free gloves in a completely clean environment. The purpose was to test whether meat would decompose or change without bacterial contamination. He states the section was down around the rump area of the animal.

For long-term meat storage (he mentions preparing for Y2K), Aajonus describes cutting meat into strips and submerging them in peanut oil or vegetable oil in quart or half-gallon glass jars, then sealing the top with beeswax. He acknowledges the oil will not penetrate the meat thoroughly but will coat it and provide some preservation. He notes this as an emergency storage protocol.

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Store-ground beef, specifically beef that has been put through commercial high-pressure grinders, is fundamentally problematic in Aajonus's framework. The grinder is a plate with holes approximately 20 millimeters (actually centimeters, as he self-corrects) and a rotor-like blade that crushes and presses the meat through the holes. This process does not eliminate gristle, everything is still present in some form, but it splits the fat molecule and homogenizes the fat, locking the protein into the fat.

The result: the protein cannot be used for cellular regeneration. It can only be used as fuel or for detoxification. He states: "You're not going to get regenerative tissue out of it. Well, you're going to get a little bit, but most of it's going to be for fuel, so it's a big waste."

He adds: "If it's ground in a store, they use high pressure grinders, so what it does is it homogenizes the fat so the protein gets locked into the fat and therefore you can use it as a regeneration. It's good for detoxification, it's good for fuel, but it's not good if you want to get younger and healthier and stronger."

If you want ground beef without fat homogenization, the solution is a food processor, specifically something like a Cuisinart. Aajonus describes his method:

• Cut the beef into chunks
• Place in food processor
• Tilt the processor slightly on its side
• Grind until the desired consistency is reached

Because there is no pressure in a food processor, only cutting action, the fat molecules are not split. There is no homogenization. The protein remains intact and available for tissue building and regeneration.

He also mentions that if you need a store to grind it, you should tell them to put it through the grinder only one time. The damage increases with additional passes through the grinder.

Aajonus is explicit about the hierarchy of beef cuts for tissue-building purposes:

• Brisket: Described as the best, heavy, fatty, hard meat. This is what the hunter tribes went for first.
• Chuck: Better than tenderloin. Tough, solid cut.
• Round: Also recommended as a tough muscle meat.
• Sirloin: Considered middle-ground, mentioned in the context of sirloin trim and sirloin steak for dishes like carpaccio and steak tartare, but not ranked as highly as brisket or chuck for tissue building.
• Tenderloin / Filet Mignon: The worst cut for tissue building. Produces weak cells. The Eskimos throw it to the dogs with bones. Hunter tribes call it dog food.

Aajonus discusses Coleman beef and their CoV-D process, which uses beer to soften the tissue. He explains that alcohol begins breaking down tissue, which makes the beef very tender, but this is exactly the problem. The result is weak cells. He compares it directly to the filet mignon issue: tenderizing the meat, whether through alcohol, high-pressure grinding, or natural tenderness, produces inferior tissue when consumed. He explicitly says he does not use Coleman beef.

Aajonus investigated a "all natural" beef brand sold through Whole Foods and discovered they were feeding the cattle 15% bakery waste, specifically stale donuts. He had a friend make the call because he was too well known. He points out that "all natural" means nothing definitive, petroleum products are natural. Kerosene is natural. The label does not guarantee quality feed.

He also describes investigating a cattle operation where 75-80% of the diet was soy protein, which required petroleum-based solvent extraction to process (there is no water-based process for soybeans). He concluded this made the meat non-organic regardless of the label.

When meat has been stored in plastic packaging, Aajonus says plastics can get into the surface meat. His protocol: scrape off the surface meat, bury it in a compost section where there are no worms or other organisms to be harmed, and consume only the interior meat.

Aajonus describes going directly to slaughterhouses and to individual farmers to get beef. He mentions getting sirloin trim directly this way, 10 pounds at a time, before the supply was cut off. He recommends this as the most reliable way to get uncontaminated, non-commercially processed beef.

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This is one of the most repeated and emphatic protocols in Aajonus's teaching. Raw beef must always be eaten with fat. The reason is biochemical: without fat present as a fuel source, the body will take the meat protein and use it as fuel, converting it into a fuel rather than a building block. This is considered wasteful and counterproductive.

Aajonus states: "You just can eat some fat. So you butter with the meat meal. Make a sauce with butter, with eggs, and any other thing you want with fat in it. And you have it with the meat meal."

He describes how "the body will take meat more often than not and turn it yes", meaning the body defaults to using protein as fuel unless fat is also present to take that role.

Butter is described as the best fat to eat with meat specifically. Unlike cream, butter does not interfere with meat digestion. He is very precise about this: sour cream will not interfere with meat digestion, but fresh cream will, because it coats the meat and prevents digestion. More than one tablespoon of fresh raw cream with a meat meal can significantly impair digestion, unless the cream has been prepared into one of his specific sauces in the recipe book where the quantities and combinations are calibrated to avoid this problem.

He states: "Butter is the best thing to eat with meat. That way you don't transform your meat into a fuel."

He says he measured the effect of one tablespoon of cream with eight ounces of raw meat and found that most of the cream was undigested (approximately three-fourths) and about one-third of the meat was also not digested due to the coating effect of the fresh cream.

By contrast, sour cream is acceptable in moderate amounts with meat. He checked feces of people who ate up to three ounces of sour cream with eight ounces of raw meat and found both digested fine. However, he cautions against making it a daily habit, he recommends sour cream with meat only a couple of days per week.

Raw eggs can also function as the fat companion to a beef meal. Aajonus says "or eggs with your meat", eggs provide fat, particularly fat-soluble nutrients, that serve as the fuel buffer so the body does not burn the meat protein.

Citrus, vinegar, and other acidic ingredients are not good with red meat unless they have been combined with fat first. Specifically:

• Lemon and lime are not good with red beef unless combined with butter or cream 7 to 10 minutes prior to mixing with the meat
• Vinegar should not be mixed with red meat unless it has been combined with fat 6-7 to 10 minutes beforehand
• Apple cider vinegar is specifically called out as bad for beef, lamb, or any red meat, it causes a gaseous reaction, swelling in the stomach, and gas
• Lime and lemon juice are not good for beef because beef is a fruit, wait, this is the incorrect pairing: the fruit acids will convert the beef into fuel rather than allowing it to be used as a building block

He explains: "Because the beef will go into a fuel, be made into a fuel, because it's a fruit. Fruit burns fat as fuel. So if you are already mixing the fruit with the meat, it's going to turn into a fuel, not a building block."

The exception to this is pineapple, because of the bromelain in it. Bromelain prevents the fruit acids from diverting the protein into fuel.

Aajonus compiled 82 sauces for meats in his recipe book, each of which can be made in 3 to 5 different variations, yielding approximately 400 sauce options. He pulled recipes from cultures across the world, including Africa and Asia. He emphasizes that all of these sauces have been calibrated in terms of quantities and combinations so that none of them interfere with meat digestion. He says: "With my sauces and the recipes, you never have to worry about them. You can make them straight and use them as you want to with your meat meals."

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Raw beef is used topically for burns as follows:

1. Remove as much burned tissue as possible 2. Apply a thin layer of unheated honey over the burn or abrasion (this may cause 2-5 minutes of intense stinging) 3. Over the honey layer, apply a thin slice of raw beef 4. Cover with a damp cotton cloth to prevent the meat from drying 5. Wrap a bandage to hold everything in place 6. Remove the dressing and reapply the same way every 24 hours for 2 days 7. On the 3rd day, eliminate the honey layer and continue to apply raw beef, damp cloth, and bandage every 24 hours for at least 14 days 8. If pus appears in areas, clean those areas before reapplying

Aajonus states that second and third degree or deeper burns or abrasions may be quickly healed without skin-grafts using this protocol.

Wrap the sprain in thinly sliced warm raw steak. Warm the steak by placing it in a closed glass jar immersed in a hot bowl of water. Following the same suggestions for bruises will also heal sprains.

As described above: a small-finger-sized slice of raw beef is inserted into the rectum, with 1/8 inch protruding, and replaced every 24 hours until the hemorrhoids disappear.

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Aajonus recommends approximately 12 ounces of meat per day by weight, described as approximately 2 cups of meat, divided into 2 separate meals. If more can be eaten, it is fine but may be more difficult to consume.

Two meat meals per day is the standard recommendation. The first meat meal and the second meat meal (two to three hours after the first) should follow the same ratio of red to white meat, with butter or sauces from the recipe book. He says: "Two to three hours after your second meat meal should be the same as the first, same ratio of red to white, butter with it or sauces in the recipe book."

Aajonus recommends approximately 80% to 90% red meat for people who need it, with the remainder being white meat. This can shift based on individual conditions, such as anxiety from red meat.

For people, especially women, who do not like eating meat or cannot tolerate chewing it, Aajonus says: "You don't have to chew the meat. You can just wash it down with a lubrication formula", referring to the moisturizing formula. He also says you can chew the meat up to 500 times and continue to get flavor because raw food retains its flavor through extensive chewing, unlike cooked food which loses flavor in 5 chews.

If having a sauce with a meat meal, Aajonus suggests no more than approximately 3 to 4 ounces of sauce. The moisturizing or lubrication formula should be taken 10 to 15 minutes after finishing the meat meal.

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Aajonus describes steak tartare as a dish of ground or thinly sliced meat mixed with raw egg, capers, salt, onions, and sometimes mushrooms, everything raw. He also says it is served at restaurants and that all good chefs have been trained in it as part of cuisine, along with carpaccio and sashimi, which is why ordering it in a restaurant is not unusual for a trained chef.

Recipe from the recipe book (1 serving): - 5 to 8 ounces raw sirloin steak, or New York steak - 2 tablespoons red onions - 1 to 3 tablespoons unsalted raw butter - 1 raw egg - 1 teaspoon raw mustard - 2 pinches freshly ground caraway seeds - 2 pinches freshly ground mixed peppercorns - 1/2 teaspoon unheated honey (optional) - 1 teaspoon horseradish (optional) - 1 sprig parsley or cilantro

Cut steak into cubes. Blend meat and all ingredients together in food processor for 5-15 seconds, depending on desired consistency.

Aajonus discusses what to use for seasoning steak tartare: garlic, ginger, red onion. He specifically forbids lime and lemon juice for beef because they will convert the beef protein into fuel. This is not the case with pineapple due to its bromelain content. He also notes that he is not a heavy spice individual and that heavy spicing always turned his stomach.

Carpaccio is an Italian preparation where meat like sirloin is cut paper thin and spread with olive oil. Aajonus notes: - To get it sliced paper thin, restaurants freeze the meat first, this is the main drawback - He recommends telling them not to saute the mushrooms and onions that typically accompany it - The mushrooms and onions can be served raw - Salt and pepper may be used - He orders it at restaurants where raw meat is available

Recipe from the recipe book (1 serving): - 5 tablespoons stone-pressed olive oil - 2 tablespoons grated no-salt-added raw cheese - 1 tablespoon finely chopped fresh bay leaves - 1 tablespoon finely chopped fresh basil leaves - 1 tablespoon chopped fresh parsley - 1 slice minced or crushed fresh garlic (optional) - 1 teaspoon chopped fresh red onion (optional) - 5 to 8 ounces meat (beef, lamb, fowl, seafood) - 1 mushroom

Vigorously stir olive oil, bay, basil, onion, and garlic together for 1 minute. Slice meat into thin luncheon meat-sized slices in food processor with slicing plate. In a covered bowl at room temperature, marinate meat slices in sauce for 1 to 3 hours. Spread meat and sauce on plate, sprinkle with cheese, and top with parsley.

When Aajonus makes a beef pâté, he uses red onion as a base seasoning. He describes making something like a chili: taking tomato, hot fresh pepper, ground pumpkin seeds (powdered to give a bean-like flavor), melted butter, and optionally onion or garlic, blending into a chili sauce, then mixing with meat. This can be served over spaghetti as a raw "pasta" dish.

He also describes making meat balls from the steak, forming a ring of meat balls on the plate surrounding a pumpkin seed and salsa mixture in the center, a gourmet presentation.

Recipe from the recipe book (1 serving): - 4 tablespoons pumpkin seeds - 4 tablespoons unsalted raw butter - 1 slice fresh garlic - 5 to 8 ounces ground beef - 1 teaspoon diced red onions - 1 egg

Blenderize seeds in an 8-ounce jar on medium speed for 5 seconds. Warm butter and garlic in a 4-ounce jar capped with blender washer/blades/base, immersed in mildly hot water for 5 minutes. Blenderize butter and garlic on low speed for 5 seconds. Pour butter/garlic into seed flour in an 8-ounce jar, stir and blenderize on medium speed for 5 seconds. Place meat and all ingredients into food processor and blend until paste.

Recipe from the recipe book (1 serving): - 5 to 8 ounces chopped beef - 1 slice minced garlic - 3 chopped mushrooms - 2 chopped chives - 5 tablespoons sour cream or sour cream quick

Stir garlic and sour cream together. Lay bed of mushrooms, cover with meat, top with sour cream, and sprinkle with chives.

Aajonus describes a preparation using very thin slices of filet mignon, noting they break up easily, arranged on a plate with nut butter sauce. Alternatively, ground beef can be spread around the plate. He describes his preferred version:

• 1 whole tomato
• 2.5 ounces powdered pumpkin seeds (starting from approximately 3.5 ounces whole pumpkin seeds, ground down)
• Melted butter (amount not precisely specified for this version, but present)
• Optionally garlic or other seasonings

Blend the tomato with the butter and powdered pumpkin seeds. Pour over thinly sliced beef.

Formal recipe from the recipe book (1 serving): - 4 to 5 ounces nut butter - 5 to 8 ounces raw meat (beef, lamb, fowl, seafood) - 1/4 quarter of a zucchini or cucumber, or combination

Make nut butter of choice. Slice zucchini and/or cucumber circularly and place on plate in circle. Slice meat into thin strips and place inside squash circle. Pour nut butter over meat.

Recipe from the recipe book (1 serving): - 1 to 2 tablespoons spice paste - 1 teaspoon red onions - 1/2 teaspoon fresh hot pepper - 1/2 teaspoon freshly grated fresh ginger root - 1 pinch freshly ground cardamom seed - 1 tablespoon lemon juice - 1/4 red, yellow, and/or green bell pepper - 5 to 8 ounces fresh beef

Mash paste, pepper, ginger, cardamom, and lemon together in a cup. Cut meat into chunks and place in food processor. Add all ingredients and blend all together for 10 seconds.

Recipe (1 serving): - 5 to 8 ounces raw meat (beef, lamb, fowl, seafood) - 2 to 3 ounces Cheesy Spiced Paste

Chop meat into bite-sized pieces. Spread paste on plate and cover with chopped meat. Alternative: cut meat into strips and spread paste on strips.

Recipe from the recipe book (1 serving): - 4 tablespoons unsalted raw butter (may substitute stone-pressed olive oil) - 1 slice fresh garlic - 1/4 red bell pepper - 1 1/2-inch cube no-salt-added raw cheddar cheese - 5 to 8 ounces raw meat (beef, lamb, fowl, seafood)

Grate a portion of room-temperature cheese and set aside. Slice remaining cheese thinly. Warm cheese slices, garlic, and room-temperature butter in a 4-ounce jar, capped with blender washer/blades/base, immersed in bowl of mildly hot water for 5 minutes. When butter is completely melted, blenderize ingredients until smooth. Cut 1/8 bell pepper into circular slices. Chop remaining 1/8 bell pepper. Slice meat thinly lengthwise. Arrange meat on plate in overlapping circular pattern. Pour sauce over meat. Cover with slices of bell pepper like spokes of a wheel. Sprinkle grated cheese on top. Finish by sprinkling with chopped bell pepper.

Slice beef thinly lengthwise, and slice again to make small rectangles. Place meat and diced tomato in a decorative pattern on plate. Pour sauce over meat. Sprinkle with pimentos and remaining chopped basil.

Aajonus describes his approach to ordering raw steak in restaurants. He calls ahead and speaks with the chef, who, if properly trained, will know about steak tartare, carpaccio, and sashimi and will not be afraid of raw preparations. He says good chefs have all been trained in these dishes. He explains: "If you call and talk with the chef, you'll get it cleared way ahead of time, because all good chefs have been trained, no steak tartare, no carpaccio, sashimi. They're not afraid of raw meat because that's part of cuisine."

He mentions specific Los Angeles restaurants: The Willow and New Moon are both described as accommodating for raw meat orders. He notes that most places he has tried will serve it to him, with the exception of one Texas company that refused him.

He also describes the practical technique of ordering the steak so it appears brown (i.e., just pulled from refrigeration) so the restaurant staff are less likely to notice it is completely raw when they deliver it.

Aajonus describes warming raw meat in a jar at approximately 100 degrees to make it pasty. He does this when he wants a richer, warmer flavor. Cold raw meat tastes flat. Raw meat warmed to body temperature has far more flavor and palatability. He notes: "Any food that's raw will have a lot more taste. You can chew it 500 times and you'll have flavor. When you eat a cooked food, it loses flavor in 5 chews unless it's heavily spiced."

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Ground beef processed at home in a food processor is a distinct product from store-ground beef in Aajonus's framework. It retains the intact fat-protein relationship, allowing the protein to function as a rebuilding material rather than being diverted to fuel. This is one of the primary derived preparations of beef that Aajonus recommends for regular use in pâtés, steak tartare, meat balls, and other preparations.

Fermented/aged raw beef, high meat, is a derivative preparation that Aajonus discusses extensively. The beef is aged in closed glass jars, opened periodically for air, and allowed to ferment over weeks. The resulting pre-digested meat is consumed in small quantities for its effects on the brain, nervous system, and overall calming of the system. He describes it producing visible joy and euphoria in the people who eat it.

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Aajonus describes a period when it was legal and common to be served raw meat in restaurants, steak tartare and carpaccio were standard menu items. He describes a law being put in place that affected this, referencing specifically a Texas company that bought a restaurant and refused to serve him raw meat, which he describes as occurring after a certain law was enacted.

Aajonus describes his early terror of raw meat stemming from his medical treatments. Every time he ate cooked meat, he would "pus out all over", breaking out with pustulations and ulcerations from his thighs to his scalp, described as looking like "raw hamburger squished together molded together." The medical establishment told him that eating raw things would kill him, he didn't believe this for raw plant foods because he was recovering on them, but he remained afraid of raw meat specifically because of parasite fear.

The turning point came when a sidewinder rattlesnake appeared at a crucial moment, and he, having watched Native Americans do it, stepped on its head, picked it up by the tail, spun it, and snapped its head off. He ate it raw. That was his first experience with raw meat that finally broke through his fear.

He also documents that it was almost a year after a poisonous mushroom experience before he was ready to eat raw red meat. Before that, he had a bad experience with raw liver and sweetbreads from non-organically raised animals, she vomited and he had terrible hallucinations. This led him to understand that animals store most toxins in glands and bones, not in muscle meat. This discovery made it safe, in his framework, to eat muscle meat of non-organically grown beef even when it is not safe to eat the glands.

As described above, Aajonus investigated "all natural" beef sold at major grocery stores and found the cattle were being fed 15% bakery waste (stale donuts) and, in other cases, 75-80% soy protein processed with petroleum solvents. He considers both of these cases to be fraud under "all natural" or "organic" labeling.

Coleman's CoV-D process uses beer to soften beef tissue. Aajonus considers this a disqualifying processing method, the alcohol breaks down tissue, making it very tender, but the resulting cells built from that meat will be weak. He declines to use it.

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