Berlin police have arrested Luka Rocco Magnotta, a Canadian accused of killing and dismembering a Chinese student. According to some reports, Manyota ate part of the victim's body. Over the past two weeks, cases of cannibalism have taken place in Florida, Maryland and Sweden. What does a human look like?

For veal. In his 1931 book Jungle Paths, the American traveler and journalist William Buehler Seabrook provides the most detailed written description of the taste of human meat in history. Seabrook notes that when raw, human meat looks like beef, but is less red, with pale yellow fat. Roasted meat turns grayish, as would happen with lamb or veal, and smells like cooked beef. In terms of taste, Seabrook writes that the meat was almost like "good, fully opened veal, so I don't think anyone with normal, ordinary taste sensitivities could tell it apart from veal."

There is reason to doubt the veracity of Seabrook's report. He traveled across West Africa to learn about cannibalism from the Hero tribe, but then admitted that the incredulous tribe never allowed him to follow their tradition. In his autobiography, Seabrook states that he received the body of a recently deceased French hospital patient and then cooked it on a spit. His description of the human-eating process in Jungle Paths was based not on experiences in West Africa, he said, but in Paris.

Despite doubts about its veracity, Seabrook's description is still the most cited, since other statements on the subject are made by psychopaths - for example, serial killer Karl Denke (Karl Denke) or German murderer Armin Meiwes (Armin Meiwes) - and therefore are notoriously unreliable.

A detail that persists in all descriptions is the obvious fact that the meat of young children is more tender than that of adults, because collagen production progresses with age. Some say that baby meat is similar in texture to fish. In addition, cannibals told anthropologists that human flesh is sweet, bitter, tender, tough, and fat. Variations can be explained by different methods of preparation. Many tribes eat the meat of dead people only after it has slightly rotted. Roasting and stewing predominate - some tribes cook it with hot peppers and other seasonings. The Azande people of Central Africa are reported to skim the fat off a piece of human stew to later use it as seasoning or as fuel for lanterns. The cannibals of the South Pacific would wrap pieces of human flesh in leaves and cook them in a pit. Sumatran cannibals used to serve murdered criminals with salt and lemon.

Human Meat Dish by Mao Sugiyama

Taste of human meat

human meat- is practically not used in the human diet due to moral and ethical considerations, although cannibalism still exists in some tribes.

It is not possible to legally purchase fresh meat in almost any country in the world. However, there are exceptions, in 2012 the Japanese Mao Sugiyama cooked a dish from his own genitals and posted a sale announcement on Twitter. In February 2014, the Nigerian police closed a restaurant serving human meat dishes, according to the Daily Mirror.

Taste

Human meat tastes like pork. According to other descriptions - a cross between beef and veal. Polynesian and Colombian natives called him "long pig". In Germany, the criminal cannibal Miewes was interviewed, where he said: "The meat tastes like regular pork, a little bitter and tougher. It is quite tasty." In the 1920s, a German pair of serial killers sold human meat as pork for a long time.

In 1981, Japanese Issei Sagawa partially ate a Dutch student. Now he is already at large and in an interview he said that human meat practically does not smell, but if the opportunity arises, he would not refuse to try the meat of a Japanese woman.

Food and dietary supplements

Human tissues and organs are included in the list of plants and products of their processing, objects of animal origin, microorganisms, fungi and biologically active substances, prohibited for use as part of dietary supplements for food, introduced by the decision of the Commission of the Customs Union of 07.04.2011 N 622, as amended. decision of the Commission of the Customs Union of 09.12.2011 N 889.

The nutritional value

Human meat contains all the necessary amino acids in optimal proportions, rich in vitamins and minerals. Calorie content depends on the fat content, ranging from 250 to 450 kcal per 100 g, there are quite a few carbohydrates, about 20% fast protein, fat content varies widely depending on the constitution and lifestyle of the individual.

Cooking

The natives most often consume human meat in a fried form. The optimum temperature for baking in the oven is 150-200 degrees. Potato stews get good reviews. Raw consumption is not recommended.

Certified Dietitian Dr. Jim Stoppani. states that the most useful part is the brain and muscles. Muscles are a complete source of protein, while the brain is rich in phospholipids and many other nutrients.

Harm

The kidneys and liver contain quite a lot of toxins and metabolic products, so they should also not be included in the diet.

This step-by-step instruction how to cut a person into pieces of meat suitable for consumption. As in any other field, these are just some of the methods, so you can consider this opus more as advice than as a direct guide to action. You will notice that the practice of cutting up the "major" parts of the body into more specific (small) cuts will only be mentioned in passing. There will also be almost no mention of the use of entrails and fat, which is left to the most sophisticated cooks. These pieces, along with recipes and cooking suggestions, are almost endless in variations, so we leave that to you. We decided that these instructions are easy and clear, but always remember that there is always room for your imagination.

Before proceeding to the main part, it should be noted that cutting a human carcass requires a lot of effort, space and time. If the reader doesn't want to mess around with a whole carcass, then the best solution for him is this: simply cut off one or both legs just below the groin. After refreshing these parts, it is enough to cut them into chops (thickness at the whim of the cook). And here you have ready-made material for several dinners, without much fuss and fuss.
A human being (also referred to in culinary history as a long pig or hairless goat, in reference to younger individuals) is very rarely seen as a source of food. Considering human structure and the skeleton, you can see that the animal was not created to be raised for meat, a person cannot give as much meat in percentage terms as a pig or a cow can give (for example, for 1000 pounds of total weight from several carcasses, you get only 432 pounds of meat, The complex structure of the pelvis and the wide scapula prevent the separation of fine pieces.The advantage is expressed in another way, an individual weighing 100-200 pounds can be easily butchered alone by a person with good training.
Here you should remember the warnings in choosing your meal. It is VERY IMPORTANT to remember that animals raised for slaughter are kept in artificial conditions and their diet is carefully regulated. Things are different with humans. The bottom line is not only that each person has his own, special taste, in addition, a person is also the object of a huge number of various diseases, infections, chemical imbalances, as well as bad habits, and with age, things get worse and worse. Also, with age, human meat loses tenderness, it becomes fibrous and tough. For animals, the ideal slaughter age is 6-13 months. In choosing a person, it is worth adhering to the fact that you need a young, but physically formed individual, undoubtedly, with good health. Not a large amount of fat, even desirable, from it the meat becomes juicy. The best choice is a man of 20-30 years old, nationality does not really matter, everything is at your discretion. The butcher will need quite a lot of space to work, preferably indoors, and a large table for direct cutting. The hook or any other device for hanging the carcass must be fixed in advance. Large basins or tanks for blood and excess parts should be at hand, as well as a source of water. For work you will need short and long, sharp knives, an ax or a cleaver and a hacksaw.
Body preparation: The choice of object depends entirely on your taste. For best results, a healthy and fresh person is required. A live person before butchering is best, however, it is not always possible to have one at hand. If possible, make sure that the subject does not eat for 48 hours, but can drink enough. Due to this, most of the toxins will be removed from the body, bleeding will also occur more easily. Ideally, you should unexpectedly stun a person. A quick, short blow to the head is best, tranquilizers are best avoided as they can affect the flavor of the meat. If this is not possible without arousing the animal or causing it to react (which will cause too high blood pressure and too much adrenaline in the blood), a single bullet to the center of the forehead or to the back of the head will be quite convenient.
Hanging: Once an animal is stunned or dead, it can be hung. First raise your legs, then your arms, your head should hang down all the time. This is called the "Gain Configuration". The carcass can be tied with ordinary ropes to a beam under the ceiling. Or, by making an incision behind the Achilles tendon, you can hang the carcass on a special butcher hook by the ankles. The legs should be spread slightly wider than the shoulders, the arms should go strictly parallel to the legs. This will simplify access to the pelvis and hands, after gutting it can be easily removed. Ideally, the feet should be slightly higher than the butcher's head.
Bleeding: Place a large, open vessel under the animal's head. Run a long knife down the neck from ear to ear, just below the jaw. This will open the internal and external arteries, including the carotid artery, the main blood vessels that carry blood from the heart to the head, face, and brain. If the animal is not already dead, it will be a quick death and the blood will be able to come out of the carcass. After the first strong onslaught of arterial blood, the blood can be channeled and drained. The flow can be controlled by massaging towards the incision or by pushing and releasing, "rocking", the abdomen. An adult should contain about six liters of blood. There is no purpose for this substance unless some ritual awaits sacrificial blood. Blood works great as an emetic when a person is drunk, however it should be noted that it is possible to accidentally stumble upon an HIV-infected person, so it is strongly advised not to use blood unless you know for sure that the person is completely healthy. Nothing is known about how the cooked flesh of an HIV-infected person affects the body, one way or another, it is better to double-check.
Decapitation: As soon as the bleeding can slow down, proceed to decapitation. Continue the throat incision along the length of the larynx, right under the jawline, to the back of the head. Once all the muscles have been cut, it is fashionably easy to remove the head by taking it with both hands and pulling it towards you, twisting it slightly. Other parts of the body should be removed in the same way: first, an incision with a knife to the bone, then a hacksaw. Keeping the skull as a trophy is undesirable, for two main reasons. First: the skull may cause unnecessary suspicion to its new owner. Secondly, cleaning the skull is very difficult due to the large brain mass, which is difficult to remove without opening the skull. The brain is not very good for consumption. If you still decide to leave the skull, here are a couple of tips: the most effective way is to remove the tongue, remove the skin from the eyes and, putting the skull in a cage, put it on nature. The cage allows small scavengers like ants and ground beetles to freely peel off the flesh from the skull, and the cage also prevents large scavengers like dogs and children from carrying the skull away. After the main cleaning, you can simply boil your trophy to remove the remaining bits of flesh.
Skinning: After removing the head, thoroughly wash the rest of the body. Due to the fact that there is no open market for the sale of human skin, there is no particular need to shoot in one big piece, thanks to this fact this stage of work is not very difficult. The skin, in fact, is a large organ and by removing it, you not only expose the muscle mass you need, you also remove all the hairline and tiny, unpleasant glands that produce sweat. For this operation, you will need a knife with a short blade so as not to damage the muscles and entrails. The skin consists of two layers: the first, thinner, covering the second, thicker layer. When skinning, always examine the surface to be sure you don't cut too deep. Separate pieces of skin along the line of muscles, separate slowly, not in large pieces that are easy to handle. Pull the skin back a little with one hand, and with the other, slowly, holding the knife at a right angle to the skin, remove the connective tissue. The genitals are not particularly difficult to process. In the male, it is necessary to cut off the penis and testicles, and in the female, it is enough to simply remove the anterior labia. It is very important at this stage not to touch the anus, leaving a circle of skin around it. It is not necessary to burden yourself with skinning the palm and foot, unless you are going to make soup from these parts. The skin can be thrown away or made into greaves.
Evisceration: The next important step is evisceration of the carcass. To begin, make a deep incision from the central part of the solar plexus, at a point between the central part of the ribs and the abdomen, almost to the anus. Be very careful if you accidentally cause a bowel contraction, the surrounding area will be contaminated with bacteria and feces (if this happens, everything must be carefully cleaned up). A good way to avoid this is to stick the knife into your abdomen, with the blade towards you, and take your time making the cut on yourself.
Make an incision around the anus and tie it to the string. This will also avoid contamination from faeces that may have been in the intestines. Cut the pubic bone with a hacksaw. The lower part of the carcass is now completely open and you can begin to cleanse the body of the internal organs and cut off the unnecessary mass from the inside of the carcass.
For the upper body, first cut the diaphragm from the inside of the carcass. This is the muscular membrane that divides the upper, or thoracic, and lower abdominal cavities. Remove the breastbone by cutting off the ribs from the sides to the collarbones. Some prefer to cut straight down the middle, it depends on what kind of pieces you want to end up with. Now you can remove the heart and lungs, then cut the pharynx to remove the larynx and trachea. Once all internal organs have been removed, the remaining blood vessels or remaining pieces of connective tissue can be removed from the inside of the carcass, then rinsed thoroughly.
Removal of hands: Now it's time to move on to the actual cutting of the carcass. Cut the arm from the armpit to the shoulder and remove the arm bone from the humerus, collarbone and shoulder blade. Break off your palm two centimeters above your wrist. Here, the bulk of the meat is concentrated between the elbow and shoulder, there are more muscle groups, and there are two bones in the forearm, which makes it difficult to separate the meat from the bones. Another way to separate is to cut off the deltoid muscle from the upper arm, near the shoulder (leaving it attached to the body) before removing the penis. This reduces the amount of meat available for consumption, but makes it easier to remove the meat from the shoulder. This is entirely a matter of personal preference. Cut off the unnecessary forearm and now two pieces of meat, from each hand, are ready to eat. Human flesh must always be properly and well cooked before consumption.
Butchering the Torso: You can now butcher the main part of the body. Some prefer to cut the body straight down the spine from the cervical vertebrae to the buttocks. This leaves intact that part of the muscles that cover the ends of the ribs. Anyway, this part is very difficult to carve, since the meat is very tight to the bone, so it will be more profitable (if at all) to cook soup from it.
Body Bifurcation: Carcass halves can now be placed on a cutting table if it is long enough. If there is still not enough space, you can cut the carcass in two between the chest and pelvis. Now it's time to think about how you want to cook the flesh, because it depends on which parts you should cut off. It also depends on the physical condition of the individual you have chosen. First, cut off the feet at a point 10 centimeters above the ankle. In the place where the leg connects to the foot, the bones are very thick. Now you should divide the meat into two main portions: the ribs and shoulder, and the pelvis and leg. The pieces near the belly can go for fillets or steaks if the carcass is fat enough, if not, then the place can be made into bacon if thinly sliced. Thin and wide pieces of flesh can be rolled up and fried afterwards as a side dish. Decide if you want to use a steak rump and cut it accordingly.
Cutting the top half: You can cut off the neck, or you can leave it in place. The first major step in this part is the separation of the scapula and collarbone. The best and easiest way that we have found is to remove the shoulder blade along the contour, cutting off small pieces of meat. To remove the clavicle, you just need to make a few cuts along the bone and pull it out. Depending on the development of the chest, you may find it to be a tidbit, but it should be removed before cutting the ribs. It is most convenient to cut the ribs in two and remove one by one. It is preferable to make a barbecue from this part, but if there is enough muscle mass, you can make steaks from it.
Cutting the lower part: The main part of the meat is located here, a person is an upright animal. The greatest muscle mass on the legs and in the rump. The pieces here are so large that there are simply no boundaries for the imagination of culinary delights. Are the main parts here? Buttock or rump, and upper leg or thigh. Our cutting process is as follows: first separate the leg, in the upper part of the buttocks and then remove the patella and all the muscle mass, next to it. Anyway, before that, you may want to remove the shank, because that's the best part. The thigh can now be used in any variation, thick, round steaks are highly recommended. The rump should be separated from the pelvis by a triangular incision. The legs are snug at the thigh in front, so there will be a slight hedge when you cut along the curve of the pelvis. The remaining meat will be on the thighs, in front of the pelvis. That's all.
A medium-sized freezer is enough to store meat. Waste and other unnecessary parts should either be buried or fed to animals. Bones, after baking them in the oven, will be crumbly, so they can simply be sprayed.

It sounds creepy, but the cannibals were gourmets. They cooked human meat with chili peppers, pumpkin seeds and Mexican seasoning. The remains left uneaten by them have survived to this day and revealed the recipes for cooking human meat, which cannibals passed down from generation to generation.

Recently, information surfaced that the cannibals did not just devour their captives and, on the sly, each other. They had and passed down recipes for cooking human meat from generation to generation.

Scientists made such a discovery that they found the remains of the population of Mexico, which died as a result of clashes with cannibals and were eaten by them. Cannibals passed on their meat recipes to each other. As now every housewife has her own recipe for borscht, so then every cannibal had his own recipe for human flesh. It sounds strange, but human dishes were prepared in a very civilized way.

Not far from the capital of Mexico, archaeologists have found the bones of people who died in 600 BC. These are fragments of the bodies of two dozen adults and even children, on which it is very clearly seen that the bones were broken after the onset of physical death, and the meat was cut off evenly. That is, people were not tortured to death - they were simply quickly slaughtered.

Scientists became very interested in how cannibals cooked human meat. Whether spices were used in terrible cooking, how meat was cooked - fried on a fire or boiled. Something has become known.

It is clear that the meat was processed along with the bones, and only then separated from them. So, most of the remains had either scarlet or light orange color, quite saturated. The orange hue was given by Mexican seasonings - pumpkin seeds, chili and traditional annatto. When scientists boiled veal meat on the bone with the same set of spices, it turned yellow, and the meat became very tasty.

But the scarlet color of the bones became from the fact that the meat was fried on fire. Due to the very high temperature, blood was absorbed into the bone and it remained red forever.

I must say that the menu of cannibals reminded scientists of Mexican cuisine. Well, at least modern Mexicans don’t eat people ...

Spotted a typo or mistake? Select the text and press Ctrl+Enter to tell us about it.

This is a step-by-step instruction for cutting a person into usable pieces of meat.

How
and in any other area, these are just some of the options, so you
You can consider this opus more as advice than as a direct
guide to action.

Before getting down to business. It should be noted that butchering a human carcass requires a lot of effort, space and time.
If
reader does not want to mess with a whole carcass, then the best solution for
it is as follows: just cut off one or both legs slightly
below the groin. After refreshing these parts, it is enough to cut them into
chops (thickness at the request of the cook).
And here you are ready
material for several dinners, without much fuss and bustle.
The human being (also mentioned in culinary history as a long
pig or bald goat, in relation to younger individuals) very
rarely seen as a food source.
Considering
human structure and skeleton, you can see that the animal is not created
for growing for meat, a person cannot give as a percentage
as much meat as a pig or a cow can give (for example, at 409
kg. the total weight of several carcasses, get only 176 kg. meat,
usable. The complex structure of the pelvis and a wide scapula
prevents the separation of the best pieces. The advantage is expressed in another,
an individual weighing 40-80 kg. can easily butcher alone a person with a good
preparation.

It is worth remembering here the warnings in
choosing your meal. It is VERY IMPORTANT to remember that animals bred for
slaughter to keep in artificially created conditions and their diet is strictly
regulated. Things are different with humans.
The point is not only
that each person has his own, special taste, in addition, a person
also the object of a huge number of various diseases,
infections, chemical imbalances, bad habits and age
things are getting worse and worse. Also with age, human meat loses
tenderness, it becomes fibrous and tough. Ideal for animals
slaughter age 6-13 months. In choosing a person, one should adhere to
the fact that a young, but physically formed individual is needed,
undoubtedly in good health. Not a lot of fat, even
it is desirable, from it the meat becomes juicy.

The best choice: man
20-30 years old, nationality does not really matter, everything is up to you
discretion. The butcher will need quite a lot of space to work and
large table, for direct cutting, best indoors
room. Hook or any other device for hanging the carcass,
should be fixed in advance. Large basins or tanks for blood and excess
parts should be at hand, as well as a source of water. For
work you will need short and long sharp knives, an ax (or
cleaver) and a hacksaw.

Body preparation: Whole object selection
depends on your taste. For best results, a healthy and
fresh person. A live person before butchering is the best situation,
however, it is not always possible to have one on hand. If there
the ability to make sure that the subject does not eat for 48 hours,
however, he could drink enough. This will remove most of the toxins.
from the body, bleeding will also be easier.
IN
Ideally, you should unexpectedly stun a person. Quick, short hit
head is best, tranquilizers are best not to use, they can
affect the taste of meat. If this is not possible without having to excite
animal or cause its response (because of this, it will be too
high blood pressure and too much adrenaline in the blood), one bullet
in the center of the forehead or at the back of the head is the best solution (However, you
lose such a glorious trophy as Prim's skull. translator).

Hanging: How
only the animal is stunned or dead, it can be hung. At first
raise your legs, then your arms, your head should hang down all the time. This
called the Gein Configuration. The carcass can be tied with ordinary
ropes to the beam under the ceiling. Or by making an incision behind the tendon
Achilles, you can hang the carcass on a special butcher hook by the ankles.
Legs should be spread slightly wider than shoulders, hands should go strictly
parallel to the legs. This will make it easier to access the pelvis and arms after evisceration.
can be easily removed. Ideally, the feet should be
just above the butcher's head.

Bloodletting: Put
a large, open vessel, under the animal's head. Swipe with a long knife
neck from ear to ear, just below the jaw. This will open the inner and
external arteries, including the carotid artery, major blood vessels,
carrying blood from the heart to the head, face, and brain. If the animal is not yet
dead, it will be a quick death, and the blood will easily flow out of the carcass. After
the first strong onslaught of arterial blood, the blood can be
guide, and let it go down the drain. The flow can be controlled
by massaging towards the incision or by pressing and releasing, rocking,
belly. An adult should contain about six liters of blood. For
this substance has no purpose, unless some ritual
waiting for sacrificial blood. Blood works great as an emetic when
the person is drunk, however, it should be noted that it is possible to accidentally stumble
on an HIV-infected person, therefore it is strongly advised not to use
blood, if you do not know for certain that the person is absolutely healthy.
Nothing is known about how the cooked flesh of an HIV-infected
affects the body, one way or another, it is better to check twice.

Head cutting: How
only the bleeding can be slowed down, proceed to the decapitation.
Continue the throat incision along the entire length of the larynx, right under the
jaw, to the back of the head. Once all the muscles are cut, the head is fashionable
easy to remove by taking it with both hands and pulling it towards you, slightly
twisting. Other parts of the body should be removed in the same way: first
cut with a knife to the bone, then a hacksaw. Keeping the skull as a trophy
undesirable, for two main reasons.
First: the skull may cause unnecessary suspicion to its new owner.
Secondly, cleaning the skull is very difficult due to the large brain mass, which is difficult to remove without opening the skull.
Brain
not very good for consumption (here I disagree with the author.
Note. translator). If you still decide to leave the skull here are a couple
tips: it is most effective to remove the tongue, eyes, remove the skin and put in
anthill or cage. The cage lets little scavengers like
ants and ground beetles, free to clear the skull of flesh, also the cage is not
lets take the skull away to big scavengers like dogs and kids :-).

After the main cleaning, you can simply boil your trophy to remove the remaining bits of flesh.

Svezhevka: After
After removing the head, thoroughly wash the rest of the body. In consequence of the fact that
no open market for human skin, no special need
removed in one large piece, thanks to this fact this stage of work is not
very complicated. The skin, in fact, is a large organ, and by removing it, you not only
expose the muscle mass you need, you also remove all hair
cover and tiny, unpleasant pores that secrete sweat. For this
operation you will need a knife with a short blade, so as not to damage
muscles and entrails.
The skin consists of two layers: the first, thin, covering the second, thicker layer.
When
freshen, always examine the surface to be sure that
not to slash too deep. Separate pieces of skin along the muscle line,
separate slowly, not in large pieces, with which it is not difficult
address. Pull the skin a little with one hand, and slowly with the other, holding
knife at right angles to the skin, remove the connective tissue.
Genitals
are not particularly difficult to process. The male should be cut
penis and testicles, and in the female it is enough to simply remove the anterior genital
lips. It is very important at this stage not to touch the anus, leaving around it
skin circle. It is not necessary to burden yourself with flaying the palm and foot,
unless you are going to make soup out of these parts (different
tribes, palms and feet, contrary to the author of the article, were considered a delicacy.
Note. translator). The skin can be thrown away or made into greaves.

Evisceration: next
an important step is gutting the carcass. To begin, make a deep incision from
the central part of the solar plexus, at a point between the central part
ribs and abdomen, almost to the anus. Be very careful if you
accidentally cause bowel contraction, the surrounding space will
contaminated with bacteria and faeces (if this happens, everything must be
carefully remove). A good way to avoid this is to stick
knife into the abdominal cavity, with the blade towards you and slowly make an incision on yourself.
Make an incision around the anus and tie it to the string. it's the same
avoid contamination from faeces that may have been in the
intestines. Cut the pubic bone with a hacksaw. The lower part of the carcass is now
completely open and you can start cleansing the body from internal
organs and cut off the unnecessary mass from the inside of the carcass.
For
upper body, first cut the diaphragm from the inside
sides of the carcass. This is the muscular membrane that divides the upper, or
thoracic, and lower abdominal cavities. Remove the breast bone by cutting
ribs from sides to collarbones. Some prefer to cut straight across
middle, it depends on what pieces you want to end up with.
Now you can remove the heart and lungs, then cut the throat to
remove the larynx and trachea. Once all internal organs have been removed,
you can remove the remaining blood vessels or remaining parts
connective tissue from the inside of the carcass, then rinse thoroughly.

Hand Removal: Now it's time to move on to
carcass cutting. Cut the arm from the armpit to the shoulder and remove the arm bone
from the humerus, clavicle and scapula. Break off your palm in two centimeters
above the wrist. Here the bulk of the meat is concentrated between the elbow and
shoulder, there are more muscle groups here, and there are two bones in the forearm, which
makes it difficult to separate the meat from the bones. Another way to separate is
to cut off the deltoid muscle from the upper arm, near the shoulder
(leaving it attached to the body) before removing the bone. It cuts
amount of meat fit for consumption, but facilitates the removal of meat from
shoulder blades. This is entirely a matter of personal preference. Cut off the unnecessary
forearm and now two pieces of meat, from each hand ready for
use. Human flesh must always be right and good
prepared before use.

Body section: Now
you can cut the main part of the body. Some prefer
sawing the body straight along the spine from the cervical vertebrae to the buttocks.
This leaves intact that part of the muscles that cover the ends
ribs. One way or another, this part is very difficult to cut, since the meat
fits very tightly to the bone, so it is more profitable (if at all)
use) will cook soup from it.

Hull split: half
carcasses can now be placed on the cutting table if there is enough
long. If, nevertheless, there is not enough space, you can cut the carcass in two between
chest and pelvis. Now it's time to think how you want
prepare the flesh, because it depends on which parts you should
cut off. It also depends on the physical condition of the chosen one.
individuals. First, cut off the feet at a point 10 centimeters above the ankle. IN
where the leg joins the foot, the bones are very thick.
Now
you should divide the meat into two main portions: ribs and shoulder, and pelvis
and leg. Pieces near the belly, can go for fillets or steaks if
the carcass is full enough, if not, then from this place you can make
bacon, if thinly sliced. Thin and wide pieces of flesh can be rolled up and
fry later as a side dish. Decide for yourself if you want to use
steak rump and cut accordingly.

Top half cut: You
you can cut off the neck, or you can leave it in place. First Chief
step in this part: separation of the scapula and collarbone. The best and lightest
the way we found - removing the scapula along the contour, cutting off small
pieces of meat. To remove the collarbone, you just need to do a few
incisions along the bone and tear it out. Depending on the development of the breast, you
you can define it as a tidbit, but it should be removed before
rib cutting. It is most convenient to cut the ribs in two and remove
alternately. It is preferable to make barbecue from this part, if
enough muscle mass, you can make steaks out of it.

Bottom section: Here
to be the main part of the meat, man is an upright animal.
The greatest muscle mass on the legs and in the rump. The pieces here are so
are great that there are simply no boundaries for the imagination of culinary delights. Main
parts here? Buttock or rump, and upper leg or thigh.
Our
the course of cutting is as follows: first separate the leg, in the upper part of the buttocks and
then removal of the patella and all the muscle mass next to it.
Anyway, before that, you may want to remove the shank, because
this is the best part. The thigh can now be used in any variations, we
thick, round steaks are highly recommended. The rump should be
separated from the pelvis by a triangular incision. Legs fit in front of the thigh,
so there will be a little obstruction when you cut along the curve
pelvis. The remaining meat will be on the thighs, in front of the pelvis.

Here, in
in general, that's all. A medium-sized freezer is enough for
location of the meat. Garbage and other unnecessary parts should either
bury or give to animal feed. Bones after baking
them in the oven will be loose, so you can just spray them.