Some Of this may Seem obvious or common sense to most. Its just included for the sake of Collecting all relevant information.
This can be as fake or as real as you want it to be.
What makes someone edible. Personally I think being Human is already enough but given the nasty things they put in their bodies; theres some things to avoid.
The Obvious, Anyone consuming drugs or having been an addict in the past is just simply unappetizing, despite those people being one of the more vulnerable ones in society, making Them into an easy Target.
Body Type and Mass comes down to personal preference, Id choose people who have a decent amount of muscle mass but not too much fat. Although fatty Meat can be good; I just dont like it.
This one should be obvious but its vital to rule out any diseases that cant be killed by cooking; of course theres always the possibility of contracting something from misfolded proteins, other things can be more easily avoided. Safe Eating is as easy as Safe Sex.
I probably forgot something so this is the filler for additional info for now.
My "Type" is mostly motivated by the outer aesthetics although I find particular Body Parts to look especially Tasty. Women are more interesting than Men most of the time, especially when theyre white blonde and on the skinnier side. I also prefer skin without tattoos, they just dont look appetizing at all. If its already prepared It doesnt matter to me but I only go through all that trouble of aquiring Meat if it was to my personal taste.Human Meat is Red Meat, visually Beef looks similar to human fillet. ike any meat; the taste depends on which cut it is and how it's prepared; so comparing it to anything and trying to pin down the flavour profile doesn't make much sense. (If you want to know if you'd like the taste of human meat; pork is still the best thing to generally compare it to.)
The caloric value of a human torso and head is around 5,400 calories, according to a study from the 1940s. Their Thighs are around 13,300 calories and a whole human would be around 125,800 calories. The study was conducted on adult men; so depending on age, size etc. of the human the calories will vary. Still, in comparison to most other animals 125k calories isnt a lot at all and no one eats a whole human in one sitting. As well as all the parts not fit for consumption, that would have to be removed prior. A human baby is around 12,000 calories.
Now, to harvest the flesh, you can just sloppily cut them up but if you want to do it properly, this is how.
Hanging
Once its dead or unconscious you can start the hoisting process. Get the feet up first and then the hands, with the head down. Simplest way to do it is to tie loops of ropes around the ankles and wrists and then attached to a crossbar or overhead beam.
The legs should be spread so that the feet are outside the shoulders and the arms parallel to the legs. Their feet should be slightly above your head to make removal of the limbs easier.
Next you're gonna bleed them.
Get something large to collect the blood; it's gonna be a lot. The body contains around 1.2-1.5 Gallons/ 6L .
Start at a corner of the jaw and make a large ear to ear cut through the neck. 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 human is not yet dead, this will kill it quickly, and allow for the blood to drain. After it drains completely / the bleeding slows, complete drainage is unlikely; you can behead them.
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 occurs where the spinal cord meets the skull.
Skin them after.
Be careful to not cut too deep and use a smaller knife rather than a large one. Skinning is good so you can properly see the muscle tissue underneath. You can peel the skin off with one hand and use the knife to cut away connective tissue. 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.
Gutting.
To begin, make a cut from the solar plexus, the point between the breastbone and stomach, almost to the anus.
Be very careful not to cut into the intestines, as this will contaminate the surrounding area with bacteria and possibly feces. Best and easiest way to get really sick. To avoid that, be super careful and work slow rather than fast.
Make a cut around the anus and tie it off with twine. This also prevents contamination, keeping the body from voiding any material left in the bowel.
With a saw, cut through the pubic bone. The lower body is now completely open, and you can begin to pull out the organs (large and small intestines, kidneys, liver, stomach) and cut them away from the back wall of the body.
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.
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.
Wash the Body out properly.
To quarter the Carcass you can take the body down and put it on a table if you have one in the right size. If not you can do this while theyre hanging or easier, while theyre laying on the floor with the surface underneath being covered with something, to avoid Dirt and Germs.
Now is also the time to think about how you would like to serve your flesh, as this will determine the style of cuts youre about to make. They will also further be affected by the muscular configuration (Physical Fitness) of your choosen body.
After that is done chop the feet off at a point about three inches or 8cm up from the ankle. The Bones are quite thick where the leg connects to the foot. Divide the side of Meat into two further portions: the ribs and shoulder, and the half-pelvis and leg.
In between is the stomach, 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.
The lower quarter is where most of the meat is gonna be, cut off the leg beneath the ass and remove the bony part of the knee. Also remove the whole calf muscle from the back of the lower leg, that's the best cut in this area.
The upper leg is ready for cooking now. Correctly carving off the rump from the pelvis should leave you with a roughly triangular piece of Meat. Both legs are attached towards the front of the pelvis, so carving Meat from the pelvis should be relatively simple without interference. The rest of the Meat will mainly be on the Thighs.
For the Upper Carcass: First thing you want to do is remove the shoulder blade and the collar bone, easiest way to do it is just to cut along the outline of the shoulder blade, remove the meat on top of it and then dislocate the bone. To remove the collar bone u make a small incision along its length and then cut or pull it away,
Depending on how developed the breast is it could qualify as a brisket and be used that way, so remove it before cutting the ribs. Female breasts are composed of largely glands and fatty tissue, not really edible.
The ribs are the best cut in this area of the body. Especially 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.
That's it. You can just store it in a large enough Freezer or several ones and consume it over several Months. Any Waste can be disposed of by burying it, feeding it to Animals, pureeing it and then flushing etc. Bones become dry and brittle when put in an oven and can be pulverized.