According to this site, the yield on a 155lb whole hog is approximately 90lbs. Humans aren’t bred to maximize yield so I would say that’s your rough upper limit.
On one of Gordon Ramsay’s shows he had his side kick see how much of a pig he could serve to a table of ladies.
They ate it all.
Every last ounce.
Has there been any studies on the psychological effects on people who have had to resort to cannibalism to survive? I know we humans are pretty resilient, but I can’t imagine it being easy to bounce back from being in that kind of predicament.
Has anyone here tasted human meat?
:eek::eek::eek:
I hope not intentionally, but I did visit a simple, yet elegant restaurant in LA back in the early eighties named "Chez Bland…
Well some people do eat placenta. Does that count? Or is that only an urban myth anyway? Do hospitals really allow people to take home placentas? :dubious: Bllleeughh
Emphasis mine Says who? I think I have the American market is fattening up quite nicely. I’m expecting my Soy-Like GreenTM(not to be confused with any other products you may have heard about) Factories to start production any day now and I think I stand to make billions feeding the world’s hungry.
Come on! I couldn’t resist and I can’t believe I was the first to make the reference.
I’ve always assumed you’d get a yield similar to that of game. Proximately 50% of the “dressed” weight. A 120# field dressed deer gave me about 60# of meat.
Of course, a thin person would give a higher percentage than a fat one, assuming that you discard much of the surface fat on the cuts of meat.
While I haven’t eaten it, I believe the placenta the have for sale is often cow or pig placenta. I highly doubt they’d ever allow human placenta on the market. I think the mere thought of that mildly disturbing actually. I don’t think I ever want to live in a world where you have to clarify that something isn’t human meat with your butcher. “Yes, can I get the loin. Uhh…and that is pork loin right?”
The old story was that cosmetic companies used the fresh placentas in a variety of ways, not the least of which was a “natural” additive to provide stability and color to LIPSTICK! Beware of women wearing certain shades of red, eh?
Well the OP mentioned the Donner Party and an extreme situation. I think if I seriously got down to hunger stage where I’d consider eating another actual human being, I’d probably ready to eat anything. Aside from the intestines as I wouldn’t beging to know how to clean them. As a previous poster said, at this point it’s not academic and squimishness is out the window. You’re going to eat the fat. It’s food. Why throw it out. And it’s a high calorie food as well. Helpful when you’re trying to keep warm.
So Butler1850 of the 50% of the stuff you’ve removed from the deer, how much of it would you eat if your life depended on it?
As a side note, I’ve always felt these stories of canabalism were different, as in the film Alive, they waited for people to die and then ate the corpse. I remember a trial at sea where they had to pick straws, killed the unlucky one and then ate him. I think these are two different things. I think if I was in the Alive situation and it got to the point where it was eat someone who’s dead or die, I’d do it. But if it came down to killing someone who was alive to eat them to survive is a comepletely different matter.
They’re not talking about buying one at the store, but rather eating your own after giving birth (as some animals do).
During the time of James I, there was a family of cannibals that slaughtered more than they could consume, and tossed the limbs into the sea, preferring only the torso meat. Sawney Beane was the father of the clan, if I recall correctly.
It takes all kinds of critters to make Farmer Vincent’s fritters.
Meat’s meat and a man’s gotta’ eat, right?
Well, you’re a little low there (actual muscle mass of a 175-lb male of average build is somewhere around 70-75 lbs). But on the other hand, if the meat is properly prepared it will lose weight from fluid drainage, and then too not all muscle tissue is as convenient for the separation and removal as the muscles of the legs, arms, and buttocks are. You’re getting really desperate if you’re turning to the fiddly little muscles of the feet, hands, and face, for example, never mind the organ meat of the stomach and heart …
… but then, if you find yourself actually thinking this material over with an eye to practical application you’re probably in a fairly desperate state to begin with. Or so I would like to think, and if you’re not, um … excuse me, I really have to go catch a bus. Now. I’ll just back out the door, if you don’t mind.
Not entirely an urban legend. In some cultures, it is or has been considered ( normal | expected | healthy | spiritually fulfilling ) for a new mother to eat her child’s afterbirth. Whether this practice has continued into the present day is not a question I am able to answer; and i suspect that the eating was more often symbolic tasting than a full dining experience.
This has me wondering, do we know why certain meat has a certain flavor? I mean it’s all meat, but lamb, venison, pork, chicken and beef all taste different. Is it the diet of the animal or is it something else?
As far as the OP goes, this had me wondering since humans and pigs have basically the same diet, since pigs eat our leftovers. (From what I hear pig slop is a lot of human food trash, don’t know first hand if this is true though). Would that mean people taste like pork? And if people can taste anything like bacon I’d turn cannibal after 5 hours. Hmmm…bacon… When I open up my restaurant, bacon will be served as a side instead of salad
This has me morbidly curious as to what they would do if the baby was stillborn?
I don’t think the Master’s column has been mentioned in this thread yet: