Now that you read that disclaimer to save my lets get right to it. Now Choosing the best girls for your larder is a rather complicated matter. First you must decide 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 barbecued 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 barbecue sauce.

The following recipes require the girls as indicated, although all girls can used for almost any recipe:

Recipe & Preferred Girl