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I'll leave that kind of thing to the yokels. Countryside is nice to visit, and farm animals nice to look at from a distance 
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Speaking of Erith:
"It's not twinned with anywhere, but it does have a suicide pact with Dagenham" - Linda Smith -
If that's some sort of euphemism...Originally posted by Provost Harrison
Whenever it is, Boris has just got his arse banned!
Tutto nel mondo è burlaComment
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I lived next to a farm for several years as a kid (sometimes eating meat from animals I'd seen alive), and some of my family are farmers.
I think this has contributed to my lacking ability to empathize with food animals.Why can't you be a non-conformist just like everybody else?
It's no good (from an evolutionary point of view) to have the physique of Tarzan if you have the sex drive of a philosopher. -- Michael Ruse
The Nedaverse I can accept, but not the Berzaverse. There can only be so many alternate realities. -- ElokComment
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Butchering the Human Carcass for Human Consumption by Bob Arson
This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules. You will notice that the carving of the larger or "commercial" cuts down into smaller specific or "retail" cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef. These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We've found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows. Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver's preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.
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