Age and activity level absolutely effect how “tough” meat is. I’ve raised and cooked both heritage breed chickens and modern broilers. The former take 2-3 times as long to reach maturity, are far more active, and as a result are “tougher”. You can cook them just as fast a broiler, but the end result is going to be tough/chewy meat. The longer cooking time is needed to achieve equally tender meat.
It’s the difference between cooking a rib-eye and a brisket.
Option 3. Get a job as part of the 5% of the population still employed in serving the various security apparatuses protecting the rich fucks – you could be a soldier, cop, or government official.
Better to be part of the boot than be the poor fuckers getting stepped on, right? You can sleep easily knowing you have it slightly better than the other 95% of the underclass.