Thank you for your kind words, Kirt.  I enjoy reading your stuff as well.
(The Kirt/Dean Mutual Admiration Society is now officially formed!)

In the articles I quoted, Stefansson was quite clear in saying that in his
year-long experiment with his buddy, they were mostly eating regular chops
and steaks from standard cattle.  Mostly they chose high-quality cuts,
which of course would mean they were fairly fatty.  The two test subjects
were allowed to have the food cooked however they liked.  One of them
preferred his very rare while the other preferred it fairly well done.
(Interestingly, one had his cholesterol go up slightly while the other did
not; I wonder if the rareness of the meat had anything to do with it?)

The only thing Stafansson described as causing illness was that during the
first week, the doctor in charge of the experiment asked him to eat only
very lean meat.  Stafansson tried to beg off, since in the arctic he had
seen and experienced "rabbit sickness," a condition that came about during
times of lean, when the only thing to eat was starving caribou that had
very little fat left on them.  The doctor suggested that he only wanted him
to try it for a week, whereas the descriptions of "rabbit sickness" made it
clear that it took weeks for the disease to hit.  Stefansson agreed, but
was sick--weak, dizzy, nauseated--within days.  The doctors fixed it by
feeding him lots of pork fat and fried brains, and soon he was fine.  For
the rest of the year he was allowed to eat normal, standard, tender and
fatty cuts of meat.

Stafansson explained the sudden onslaught of illness by noting that when he
was in the arctic and they were stuck eating only lean caribou, they had
instinctively gone after every bit of fat they could, sucking the marrow,
the fat behind the eyeballs, knawing cartilage--basically doing everything
they could to suck every last bit of fat out that they possibly could.
Apparently this gave them enough fat to avoid getting too sick, whereas the
very lean cuts of meat the doctor was feeding him plunged him straight into
severe discomfort (discomfort that by its description looks very
suspiciously like what some Atkins dieters report experiencing when they
first enter ketosis; at times I wonder if the problem isn't the diet so
much as the amount of fat they're eating--or rather, not eating).

Stafansson did not discuss whether the meat was aged and did not put much
emphasis on organ meats (his descriptions of what he was eating during the
year-long experiment mentions only steaks and chops, with brains mentioned
only the one time in ddescribing the cure for his rabbit sickness),
although it's possible that there was more organ-eating going on than I'm
aware of (Ray Audette's read just about everything Stefansson ever wrote,
maybe he can tell us more?)  Stefansson also did not discuss aging of the
meats.  On the other hand he emphasizes repeatedly in his descriptions of
the all-meat diets he was eating in the arctic that they were eating
freshly-killed meat, and he even said he felt that fresh meat was necessary
to prevent scurvy.  So I do not -think- aging of meat was a major component
in his experiments.  But I could be wrong; I need to read more than I have.

The diet Stefansson and his buddy ate on their year-long experiment (the
results of which were published in the Journal of the AMA and a few other
scientific publication) showed that, even though they were allowed to eat
pretty much at whim and were not guided in any way in their choices except
that it had to be animal flesh, was that on a daily basis they were getting
about 70% of their calories from fat.

I wrote a letter to Stefansson's widow a few weeks ago asking her
permission to reprint some of his articles on the web.  I still haven't
heard from her, unfortunately, and I don't know if the articles are still
under copyright or not.  I keep thinking they probably aren't but feel I
ought to get her permission anyway.