To her breasts and rump she gave a score of 9.5, following the criteria stipulated for meat her age. Being at the party on Saturday and seeing the naked teens as well as one or two pre-teens, most of whom were at what would generally be considered their peak in terms of meat, generally considered to fall between the ages of eleven and sixteen for girls or nine to fourteen for boys, had given her a new appreciation for her own body which she confidently felt was equal to all but one or two of theirs. Certainly, if she was going to cook, she would not want to wait too much longer but as things currently stood, she was happy that she had the body of a girl five years or more younger than her actual years. It was, she decided, as if fate and nature had conspired to keep her at her peak long enough for the right opportunity to present itself and she resolved then and there not to waste it. If things fell through with Courtney for whatever reason, she would put herself on the Public Inventory, available to anyone looking for a busty red-head would could feed up to sixty people, and she was sure it would not be long before she was snapped up!

Having fondled her boobs and backside for a little longer than strictly necessary, especially as she had been assessed a fair few times before and mentally reviewed her own grading every time she washed herself in the shower, she moved onto her fillet. While perhaps not as plump and appetisingly bulging as some girls’, it was still thick, meaty and neat as a ten year old. Reminding herself not to get distracted, she slipped her fingers inside and verified the thickness by pressing against her thumb, feeling a small amount of relief as she did so which only served to make her more aroused but she knew she had a limited time to complete the form before she was needed for other duties. As much as she found herself yearning to experience the business from the other side, so to speak, she was, for now at least, still an employee with work to do.

Sliding her fingers out, she gave that part of her body a 9, which seemed fair, then moved onto her thighs, belly, assorted other specific body-parts, all of which scored between an 8 and a 9.5 then finally her overall tone and fitness which she answered honestly as an 8.5, hoping that a few gym sessions in the coming weeks might be able to help that, not so much to improve her listed grade but to make sure that Courtney and her brother got the best possible version of her for their birthday dinner. Once all the individual scores were totted up and divided out, she was able to award herself a very respectable average of 9, placing her comfortably within A-grade without risking accusations of bias.

After filling in the grading, she was invited to recommend the best cooking method for her meat. Since this was, to a degree at least, subjective, she and her colleagues were allowed a certain amount of discretion with this question. Certainly there were some cooking methods that would not be suitable for a particular volunteer and the business would not want to risk its reputation for advertising someone as suitable for something they were not but, once suitability had been established, a volunteer could veto any method they would be unwilling or afraid to participate in. Mollie looked at the list of potential methods, each with a check-box next to it. The majority of them were self-explanatory – “Boiling”, “Oven-Roasting”, “Spit-Roasting”, “Deep-Frying” and “Shallow-Frying”, with the final two having an asterisk beside them denoting that they were available for delivery only, meaning that the company did not have the equipment to cook someone by these methods on-site. The final two were a little more ambiguous for people not familiar with the business – “Full Process”, which meat being butchered so the cuts could be individually cooked, usually on a grill, and the innocent-sounding “Buffet” which was probably the most extreme option available, more so even than the frying, where the volunteer would be presented alive beside a grill, restrained within a frame so that all parts of their body were accessible, and the guests invited to either cut the pieces they wanted off themselves or have their selections cut off by one of the team members and cooked on the grill with the volunteer typically alive for at least half of their harvesting.


To be continued...