Moonstuck
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| Joined: 07 Jan 2012 |
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| 19 Jan 2012 01:53 AM |
oh god
yes
kpynyvym6xqi7wz2onionbutcherhtml |
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| 19 Jan 2012 01:54 AM |
| wate i ned 2 get my dicshinary |
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Moonstuck
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| Joined: 07 Jan 2012 |
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| 19 Jan 2012 01:56 AM |
"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."
oh god |
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Moonstuck
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| 19 Jan 2012 02:01 AM |
This is like cupcakes gone human
~The Official OT Scout~ |
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Moonstuck
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| 19 Jan 2012 02:05 AM |
| "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. " |
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| 19 Jan 2012 02:07 AM |
You're practicing so you can either do it in Skyrim or in real life. Not sure which is more disturbing.
~The Official OT Scout~ |
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Moonstuck
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| 19 Jan 2012 02:07 AM |
| "For the upper torso, first cut through the diaphragm around the inner surface of the carcass. This is the muscular membrane which divides the upper, or thoracic, and the lower abdominal cavities. Remove the breastbone, cutting down to the point on each side where it connects to the ribs, and then sawing through and detaching it from the collar bone. Some prefer to cut straight through the middle, depending on the ideas you have for cuts in the final stages. The heart and lungs may be detached and the throat cut into to remove the larynx and trachea. Once all of the inner organs have been removed, trim away any blood vessels or remaining pieces of connective tissue from the interior of the carcass, and wash out thoroughly." |
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Moonstuck
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| 19 Jan 2012 02:08 AM |
Remove the Arms: Actual butchering of the carcass is now ready to begin. Cut into the armpit straight to the shoulder, and remove the arm bone, the humerus, from the collar bone and shoulder blade. Chop the hand off an inch or so above the wrist. Most of the meat here is between elbow and shoulder, as the muscle groups are larger here and due to the fact that there are two bones in the forearm. Another way of cutting this portion is to cut away the deltoid muscle from the upper arm near the shoulder (but leaving it attached to the trunk) before removing the limb. This decreases the percentage of useable meat on the arm, but allows a larger shoulder strip when excising the shoulder blade. Purely a matter of personal preference. Cut into and break apart the joint of the elbow, and the two halves of each arm are now ready for carving servings from. Human flesh should always be properly cooked before eating.
Halving the Carcass: The main body is now ready to be split. Some like to saw straight through the spine from buttocks to neck. This leaves the muscle fiber encasing the vertebrae on the end of the ribs. The meat here however is tightly wrapped about the bone, and we find it more suitable (if used at all) when boiled for soup. Thus, our preferred method is to completely remove the entire backbone by cutting and then sawing down either side from the tailbone on through.
Quartering the Carcass: The halves may now be taken down, unless your preparation table or butcher block is very short. This is inadequate, and you will have to quarter while hanging, slicing through the side at a point of your choosing between rib cage and pelvis. Now is also the time to begin thinking about how you would like to serve the flesh, as this will determine the style of cuts you are about to make. These will also be greatly affected by the muscular configuration (physical fitness) of your specimen. First, chop the feet off at a point about three inches up from the ankle. The bones are very thick where the leg connects to the foot. You will want to divide the side of meat into two further principal portions: the ribs and shoulder, and the half-pelvis and leg. In between is the "flank" or belly, which may be used for fillets or steaks, if thick enough, or even bacon strips if you wish to cut this thinly. Thin and wide strips of flesh may also be rolled, and cooked to serve as a roast. Trim away along the edge of the ribs, and then decide whether you will cut steaks from the flank into the thighs and rump, and carve accordingly.
Cutting the Top Quarter: Although not actually 25% of the meat you will get, this is designated as one-fourth of the carcass as divided into major portions. You may trim away the neck, or leave it to be connected with the shoulder, or "chuck". The first major step with this mass is to remove the shoulder blade and the collar bone. The best and easiest way we have found is to just cut along the outline of the shoulder blade, removing the meat on top and then dislocating the large bone. To excise the collar bone make an incision along its length and then cut and pry it away. Depending upon the development of the breast, you may decide it qualifies as a "brisket" and remove it before cutting the ribs. In the female the breast is composed largely of glands and fatty tissue, and despite its appetizing appearance is rather inedible. The ribs are the choice cut of the quarter. An perennial favorite for barbecuing, you may divide into sections of several ribs each and cook them as is, divide the strip in half for shorter ribs, or even carve rib steaks if the muscle mass is sufficient. |
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Moonstuck
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Moonstuck
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| Joined: 07 Jan 2012 |
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| 19 Jan 2012 02:45 AM |
Lol'd at arousal You would
~The Official OT Scout~ |
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Moonstuck
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| 19 Jan 2012 02:47 AM |
@orbital
just thinking that one person can render an entire human body to his/her will is very exciting |
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| 19 Jan 2012 02:48 AM |
Depends. Is said human body still alive?
~The Official OT Scout~ |
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Moonstuck
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| 19 Jan 2012 02:50 AM |
That would depend.
You can kill the person and extract their meat for steaks, etc,
or you can keep them alive, fill their body with cooking ingredients, and cook them slowly.
Either way, sounds like fun cooking. |
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| 19 Jan 2012 02:51 AM |
The fact that the cooking them is what's arousing you is disturbing. I was thinking more along the lines of [ Content Deleted ]
~The Official OT Scout~ |
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Moonstuck
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| Joined: 07 Jan 2012 |
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| 19 Jan 2012 02:52 AM |
Oh, well,
torture itself sounds fun
You know,
having a whole body bound to your will |
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| 19 Jan 2012 02:53 AM |
In a kinky sort of way
~The Official OT Scout~ |
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Moonstuck
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| Joined: 07 Jan 2012 |
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| 19 Jan 2012 02:55 AM |
You knew it would go there You knew it
~The Official OT Scout~ |
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Moonstuck
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hOTMCm6
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| Joined: 09 Jan 2012 |
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| 19 Jan 2012 02:57 AM |
| funny thing about torture a few hundred years ago was that it usually resulted in shooting your reproductive fluids |
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| 19 Jan 2012 02:58 AM |
Just cut the arms/legs off, carefully slice the neck and there.
There is absolutely no need for anything else.
~{The Self-Proclaimed Official Weeaboo of OT}~ |
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| 19 Jan 2012 02:58 AM |
Err, the reproductive fluid thing didn't really come into play until people had way too much time to think about what they liked
~The Official OT Scout~ |
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