How to cook human meat

Selecting the body: It can be alive or a cadaver. If it's a cadaver, look for signs of decomposition, and if it's alive, make sure the execution is as painless as possible. At this point, we must keep in mind that humans are not raised in controlled environments, so it's recommended to take the individual's medical history into account. When possible, ensure the animal is fed nothing but plenty of water for about 48 hours. This fast helps purify the animal, flushing out stored toxins and bodily waste, and also makes bleeding and cleansing easier. The Hanging: Once the human is unconscious or dead, they are ready to be lifted. Hang the feet first, then the hands, with the head down. Simple loops of rope are tied around the hands and feet and then attached to a crossbar or ceiling beam. Or, by making a cut behind the Achilles tendon, a hook can be inserted into each ankle to aid in hanging. The legs should be spread so that the feet are aligned outside the shoulders, with the arms extended parallel to the legs. This provides access to the pelvis and keeps the arms out of the way, ready for removal. It is easier to work if the feet are slightly above the level of the butcher's head. End: Dissecting a human body is a monumental task due to the number of folds and creases its physiognomy presents. Find a temperature-controlled area, a large work area, and a large butcher block. A central overhead support is necessary when it's time to suspend the body. Large tubs or barrels for blood and waste, along with a nearby water source, are convenient. Most of the work can be done with simple tools: short and long sharp flat knives, a machete, and a saw.