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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. • dissection
My name is Amy Elizabeth, I am 21 years old. I will be 22 January 15, 2012. Right now I'm exiting an aesthetics (skin care) program at northwest shoals community college in Alabama. I plan to work as a natural skin care specialist and novice makeup artist until I can further my education as a more well rounded artist and woman. I have a lot of growing up to do. or maybe I'm too hard on my self, we'll see.
RECONSTRUCTION.
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