Butchering the Human Carcass for Consumption
by Bob Arson
This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules. You will notice that the carving of the larger or "commercial" cuts down into smaller specific or "retail" cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef. These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We've found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows. Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver's preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.
The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens) is not generally thought of as a staple food source. Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef). The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the typical specimen will weigh between 100-200 pounds, easily manipulated by one person with sufficient leverage.
Here the caution in choosing your meal must be mentioned. It is VERY IMPORTANT to remember that animals raised for slaughter are kept in tightly controlled environments with their health and diet carefully maintained. Humans are not. Thus not only is the meat of each person of varying quality, but people are also subject to an enormous range of diseases, infections, chemical imbalances, and poisonous bad habits, all typically increasing with age. Also as an animal ages, the meat loses its tenderness, becoming tough and stringy. No farm animal is ever allowed to age for thirty years. Six to thirteen months old is a more common slaughtering point. You will obviously want a youthful but mature physically fit human in apparently good health. A certain amount of fat is desirable as "marbling" to add a juicy, flavorful quality to the meat. We personally prefer firm caucasian females in their early twenties. These are "ripe". But tastes vary, and it is a very large herd.
The butcher will need a fairly roomy space in which to work (an interior location is suggested), and a large table for a butcher's block. A central overhead support will need to be chosen or installed ahead of time to hang the carcass from. Large tubs or barrels for blood and waste trimmings should be convenient, and a water source close by. Most of the work can be done with a few simple tools: sharp, clean short and long bladed knives, a cleaver or hatchet, and a hacksaw.
Body Preparation: Acquiring your subject is up to you. For best results and health, freshness is imperative. A living human in captivity is optimal, but not always available. When possible make sure the animal has no food for 48 hours, but plenty of water. This fasting helps flush the system, purging stored toxins and bodily wastes, as well as making bleeding and cleaning easier. Under ideal conditions, the specimen will then be stunned into insensitivity. Sharp unexpected blows to the head are best, tranquilizers not being recommended as they may taint the flavor of the meat. If this is not possible without exciting the animal and causing a struggle (which will pump a greater volume of blood and secretions such as adrenaline throughout the body), a single bullet through the middle of the forehead or back of the skull will suffice.
Hanging: Once the animal is unconscious or dead, it is ready to be hoisted. Get the feet up first, then the hands, with the head down. This is called the "Gein configuration". Simple loops of rope may be tied around the hands and feet and then attached to a crossbar or overhead beam. Or, by making a cut behind the Achilles tendon, a meathook may be inserted into each ankle for hanging support. The legs should be spread so that the feet are outside the shoulders, with the arms roughly parallel to the legs. This provides access to the pelvis, and keeps the arms out of the way in a ready position for removal. It's easiest to work if the feet are slightly above the level of the butcher's head.
Bleeding: Place a large open vessel beneath the animal's head. With a long-bladed knife, start at one corner of the jaw and make a deep "ear-to-ear" cut through the neck and larynx to the opposite side. This will sever the internal and external carotid arteries, the major blood vessels carrying blood from the heart to the head, face, and brain. If the animal is not yet dead, this will kill it quickly, and allow for the blood to drain in any case. After the initial rush of blood, the stream should be controllable and can be directed into a receptacle. Drainage can be assisted by massaging the extremities down in the direction of the trunk, and by compressing and releasing, "pumping", the stomach. A mature specimen will contain almost six liters of blood. There is no use for this fluid, unless some source is waiting to use it immediately for ritual purposes. It acts as an emetic in most people if drunk, and it must be mentioned here that because of the eternal possibility of AIDS it is recommended that for safety's sake all blood should be considered to be contaminated and disposed of in some fashion. It is not known whether an HlV-infected human's flesh is dangerous even if cooked, but this is another item to consider when choosing a specimen, someone in the low-risk strata.
Beheading: When the bleeding slows, preparation for decapitation can be started. Continue the cut to the throat around the entire neck, from the jawline to the back of the skull. Once muscle and ligament have been sliced away, the head can be cleanly removed by gripping it on either side and twisting it off, separation occurring where the spinal cord meets the skull. This is indicative of the method to be used for dividing other bones or joints, in that the meat should generally be cut through first with a knife, and the exposed bone then separated with a saw or cleaver. The merits of keeping the skull as a trophy are debatable for two principal reasons. First, a human skull may call suspicious attention to the new owner. Secondly, thorough cleaning is difficult due to the large brain mass, which is hard to remove without opening the skull. The brain is not good to eat. Removing the tongue and eyes, skinning the head, and placing it outside in a wire cage may be effective. The cage allows small scavengers such as ants and maggots to cleanse the flesh from the bones, while preventing it being carried off by larger scavengers, such as dogs and children. After a sufficient period of time, you may retrieve the skull and boil it in a dilute bleach solution to sterilize it and wash away any remaining tissue.
Skinning: After removing the head, wash the rest of the body down. Because there is no major market for human hides, particular care in removing the skin in a single piece is not necessary, and makes the task much easier. The skin is in fact a large organ, and by flaying the carcass you not only expose the muscular configuration, but also get rid of the hair and the tiny distasteful glands which produce sweat and oil. A short-bladed knife should be used to avoid slicing into muscle and viscera. The skin is composed of two layers, an outer thinner one with a thicker tissue layer below it. When skinning, first score the surface, cutting lightly to be sure of depth and direction. The diagram of the skinning pattern is an example of strip-style skinning, dividing the surface into portions easy to handle. Reflect the skin by lifting up and peeling back with one hand, while bringing the knife in as flat to the skin as possible to cut away connective tissue. The external genitals present only a small obstacle. In the male the penis and scrotum can be pulled away from the body and severed, in the female the outer lips skinned as the rest of the body. It is important to leave the anus untouched at this point, and a circle of skin should be left around it. You need not bother skinning the hands and feet, these portions not being worth the effort unless you plan to pickle them or use them in soup. The skin can be disposed of, or made into fried rinds. Boil the strips and peel away the outer layer, then cut into smaller pieces and deep-fat fry in boiling oil until puffy and crisp. Dust with garlic salt, paprika and cayenne pepper.
