You have to cut against the grain when you are preparing human meat. The skin must be peeled properly because of its oily nature. Cut the belly (feel for just the bottom of the ribcage) and cut down the center to the pelvis. Do not cut open the chest, it will make a mess. Carefully find the bottom of the intestine through the a*** and tie it off to prevent bile from tainting the meat should it tear upon removal. Remove the innards, setting aside the liver and heart for later (they pair well).
