Wagyu cattle are prized in Japan and around the world for their exceptional tenderness due to high intra-muscular marbling. The cause of this is a combination of genetics and diet.
If we were to eat humans in the way that we eat cattle, which sub-population of humans and which particular cut would be the most prized and valued?
For a brief moment, I thought this might be about common humanity and empathy for others and a long, drawn-out fistfight over who loves their fellow sophont the most.
I love this place.
It would probably be a toss-up between the pre-pubescents of most First World countries. I think America would top the list, but it would be close.
If I recall right from the guy they arrested on “Bones” this week: Most people taste like beef, but babies taste like fish. The younger the person, the more tender.
And, seriously, when I had a mole burned off at the doc’s, I was sitting there saying “Erm, do I smell bacon?” and the doc was all “Um… that’s you cooking.”
I would think chubby kids would be the best bet. You know, the doughy kids that don’t want to run laps around the field?
WAG, someone that was too obese wouldn’t have enough muscle to really have much meat on them, but someone that was overweight but not too fat would probably have the kind of low muscle tone present in tender meats. WAG, like I said.
Assuming the genetic predisposition is Asian in origin, young, hard drinking Asians are the way to go!
The necessary lack of movement might rule out athletes and go-getter student types, but if you waited around one of those resale vidjya game stores you might find some candidates. (Skip the Wii aisle, those require more activity than you’re looking for.)