Choosong the best girls for your larder is a rather complicated matter. First you must decise what recipe the girl will be used for, then the choices can be narrowed. Then you must prepare the body based on the use to be made of the meat. Different recipes and different cooking methods determine the age, size, and preparation method.
I know most of you were told not to play with your food, but girlmeat is an exception to that rule. Before butchering, you should put her to good use. Sucking your cock is always great, but fucking her and then stuffing her cunt with your cum still inside her provides an interesting flavor addition to the stuffing mix. Also a well used cunt will be more muscular and therefore more meaty.
The best girls are between 14 and 20 years of age, with proportionately developed bodies. They should be neither fat nor skinny, except in special cases.
Breast sizes should be moderate. Breasts that are too large or that have been lactating will have large milk duct glands and a fair amount of fatty tissue and will not be the best tasting. Ideally breasts should be firm, with moderate sized nipples, and well rounded. Some people like puffy nipples if the girls is to be barbequed as these larger nipples can be sliced off early in the cooking process so that the girl can watch you eat her while she's still alive. Although somewhat tough and fatty these nipples are tasty when eaten rare, dripping with barbeque sauce.
The following recipes require the girls as indicated, although all girls can used for almost any recipe:
Recipe Preferred Girl
Liver served rare or fried with onions Young - 14 to 16, not thin but not fat
Heart served rare or Young - 14 to 16, not thin but not fat sauteed in sauces about 5-10 lbs overweight maximum
Chopped Heart or Liver 18 -20 years old, athletic body
Kidney or other organs in gravy Any girl
Tongue - smoked or cooked 18 - 20, average girl
Steaks - tartare or rare Young - 14 to 16, not thin but not fat meat should have slight marbling best cuts from ribs, butt & thighs
Roasts 18 - 20, well developed body no more than 5 lbs overweight.
Prime Rib Roasts 15-19 with large chest muscles and ribcage, can have large breasts
Briskets and short ribs 15-20 with large chest muscles and ribcage, can have large breasts
Hams and Bacon 18-20 with large thighs and rounded stomach 10-20 lbs overweight max.
Barbequed whole girl 16-18 well developed body, but only moderate sized breasts (puffy nipples preferred), 5-10 lbs overweight max, good fatty marbling in meats and skin can be as tall as 5'8". Cook alive.
Oven Roasted whole girl 14-16 well developed body, but only moderate sized breasts (puffy nipples preferred), 5-10 lbs overweight max, good fatty marbling in meats and skin Best if small or tiny body 5'3" or less Cook alive or dead, but gutted and stuffed.
Breasts - baked or boiled Best choice would be VERY firm breasts that stand high, nipples pointing upwards, on a girl's chest, moderate sized or small (32" - 36") very rounded and that press back when squeezed. Never having lactated. The breast should be sliced off close to the rib bones thus leaving some muscle under the breast meat. Serve sliced thinly cut diagonally, with or without the nipples intact, in sauce.
The following girls are best served as indicated:
21-29 years old - Butched and cut up into steaks and roasts, will produce a large amount of tougher meats which should be used as stew meats or hamburger. Organs (heart, kidney liver) will make good pate's and gravies. Necks will make excellent soups. Intestines will make good sausage casings for sausage meats made from her lesser quality meats.
Fatty or slightly overweight girls - Good for smoked meats, especially Hams and Bacon, and hamburger meat.
Skinny girls - Should be fattened up first if possible. Most cuts will cook best if extremely rare or in stews. Butt roast can be delicately delicious rare.
Tall or large breasted girls - best butchered into roasts and steaks.
Very young girls - under 12 or 13 usually not very good because of lack of meats and the organs are too small, but if gutted could be cooked whole in soups. 12-13 year olds with developing breasts and well proportioned bodies willl be best either roasted whole or spitted on the barbeque. Care must be taken, however, not to overcook. The heart or livers of these young girls will be very tasty just barely cooked and eaten almost raw.
