Date: Thu, 13 Mar 2008 15:31:16 -0600
From: Luc Milne  <lucmilne@telus.net>
Subject: Meat Scout 3

Copyright 2008 by Luc Milne.  <lucmilne@telus.net> All rights reserved.
One copy may be downloaded for personal use

MEAT SCOUT  3

"Buying from Slavers"

I deal with all kinds of flesh merchants in my meat scouting for The
Pleasure Corporation. Some are professional slavers who have captured or
bought their offerings from many sources; others are amateurs who have one
or two boys for sale, often family members, or street trade they have tied
to a bed and abused for several days before they call the Corporation's
Scouting Division.  There are also prison wardens, youth detention centre
administrators and juvenile parole officers who make a little money on the
side by offering up big-cocked kids who won't be missed in the "system".
Athletic coaches and gym trainers usually work on a kind of commission
basis--spending their credits on the services of Pleasure Corporation
branches: they identify prime meat in the locker rooms and give me the
opportunity to observe it close up without spooking the boys.  Then I try
recruiting the kids myself, usually with the help of some recreational
drugs and promises of big money to be made for a short period of sex
pleasure (which will become a lifetime, but they don't know that at first).
Or I may have to contact the Special Procurement Squad which makes an
actual capture, usually off the street.  And occasionally we get calls from
guys who want to offer themselves for employment, but we are extra careful
with this type of meat, as it often turns out to be incapable of sustained
performance.

When buying from an amateur I often find myself in some normal looking
suburb of a city, ringing a doorbell with my bag of sex-tools in hand,
waiting to be greeted nervously by a middle-aged "Dad" type who pulls me
inside and looks up and down the street to see if anyone is watching.  He
often wants to talk my head off, explaining why he needs to "sell" his son,
nephew, brother, street-trick, or whatever, trying to make sure I
understand that he's not a "pervert" or a child pornographer.  I
immediately ask him how old his merchandise is, and if he hedges on his
answer, hinting the kid may be under the legal age for that particular area
of the world, then I say "thanks but no thanks" and go.  The Pleasure
Corporation oberves the local laws and customs concerning age of consent
when contracting for meat.

I don't like listening to amateur sellers trying to make themselves seem
like saints who are offering to sell boys "for their own good," so I
generally just say "Show me the meat" and we get down to business.  The
amateur "slaver" usually has his stock in one of three places: tied to a
bed in his or the boy's own bedroom, hog-tied on the floor in the living
room, where the guy probably drugged the kid after sucking him off for a
minimal payment, or secured to a table or post in the basement, which is
sometimes set up as a "playroom" by an s/m wannabe.  The "bedroom boys" are
generally young, gagged, and blindfolded, and lying on their sides with
cocks and balls draped down on the bedspread and their asses available for
inspection.  If they are spread-eagled face up, with arms and legs splayed
wide, it's easier for me to make a full inspection of the meat toys between
their thighs, but then we have to go through the nuisance of untying them
and turning them over so I can probe their assholes.  Ass inspection is
usually by fingers (rubber-gloved) and I finger-fuck the hole just to see
if the kid's cock hardens up when he's penetrated.  If the boy is lying on
his side, I sit on the bed and pull on his cock until it swells up, then
give him a slow, steading milking until he shoots; I catch the sperm in my
hand and taste it from the cup made by my palm.  If the boy is on his back,
wide-open, I will often suck the load out of him, while I give his balls a
good workout.  Some scouts never buy meat they haven't milked by mouth.
They maintain that you can only get a true feeling for a cock's potential
by tasting the whole package and checking the boy's reponse to oral use.
Personally I think they're just cock addicts using scouting as a cover for
their obsession.  A good handjob on a kid will tell you everything you need
to know about his "Heat Rating", a rough scale we use to evaluate a boy's
eventual usefulness.

The Heat Rating covers ten areas of exploration and testing. They are:

cock 
cum and precum production
balls
asshole and butt cheek
face, and hair
mouth and throat
tits and pecs
abs and torso
thighs, legs, and feet 
overall sex appeal and sensuality.
  
In each of these areas we make a rating from 1 to 10 then add the results
to create an overall rating of 1 to 100.  Any stock which falls below the
50 mark will almost certainly be rejected.  Best prices are paid for prime
meat in the 85 to 100 point range.

In the case of a boy's cock and balls there are several indicators that
will help to determine his Heat Rating on the cock/cum scale and on the
ball scale.  For example:

how long does it take him to get hard?

does he produce precum, and how much?

is the shaft large enough to give the hand or the lips a challenge?

is the cock resilient--will it snap back to its original position when
pulled down or slapped from side to side?

does the kid's body tense up and resist the manipulation or does he seem to
give into it and go with the flow?

are his cumlips sensitive to rubbing and pinching?

if uncut, is his foreskin long enough and tough enough to chew on?

does he thrust up into the hand that's milking him?

do his nuts stay loose and malleable or draw up as he nears climax?

do the balls provide a good handful of squeeze meat?

are the nuts large enough to pleasureably suck on?

what is the quantity and quality of his semen?

does he tolerate continued milking after he shoots?

We have similar lists of "Heat" indicators for the ass, the mouth, the tits
and other parts. A proper evaluation can take a couple of hours and for
every potential acquisition I examine I have to file a set of documents
giving the results and my "Heat" ratings.  The work is done on my laptop,
but this "paperwork" is killing--the downside of Meat Scouting!

There are a great many indicators of heat in a boy.  The worst candidate
for purchase is a kid who just lies there passively, never getting
hard--even with the most vigourous milking.  In these cases, as a last
resort I take out my "zapper"--a thin dildo which can apply an electrical
charge, or "zap", to the boy's prostate. If that doesn't get him hard, then
nothing will, and the market for completely passive "softies" is very
limited.  On the other hand, resistant boy who curses and writhes, trying
to get away from your attentions, is not necessarily an undesireable
purchase, so long as his cock gets hard while he's fighting you. That kind
of rebel spirit can be tamed and channeled into a sexiness that will put
money in the Corporation's off-shore accounts.

Street trade boys--the kind usually found tied and blindfolded on the
living room floor--are often scrawny and dirty looking, with overused cocks
and gaping assholes.  I almost never find a useable street boy from an
amateur seller, although some can be "reconditioned" and trained as utility
cumdumps in the "low end" brothels. Still, a well-used rent boy with a
long, loose penis, and low-swinging nuts can sometimes be turned into a
valuable CBT toy for the "trashmeat" market.  I especially like to find a
guy tied to a table, often in the dining room or the basement, because I
enjoy the fantasy of "feasting" on man meat-- I dine at least once a week
at a Cock and Ball Restaurant when I can.  If the kid's head is hanging
down off the edge of the table, I will sometimes rub my hard, leaking cock
over his lips, just to see if he knows yet what his mouth is made for.  If
the guy is tied so his crotch is spread right at the edge of the table with
his legs hanging down over the end, I will often pull up a chair and "eat a
meal" while the seller hovers nearby like a nervous waiter in a restaurant,
worried that the meat may not be tender or juicy enough.  Tying the product
to a table also lets me have good access to his nipples, which are often
thrust up and out by the strain of the position.  This gives me a chance to
attach a couple of nipple clips to him before I eat him: when a kid gets
hard while his nipples are pinched, you know you're on to a good thing.  If
meat looks attractive and succulent when spread out on a table, it may be a
good buy for the Cock and Ball Restaurants where the managers are always on
the lookout for fresh supplies.  Many of the juiciest cocks I buy end up in
the servers' dorms (called Meat Lockers) of the various Cock and Ball
Restaurants around the world.  There is a constant demand from the
restaurant managers and chefs for twelve-ounce mansteaks, massive pink
hambones, and plump greasy cock-sausages.  The "eating life" of a fat 9
inch "New York Cut" of manmeat is only about 3 years: during that time he
may have been served up to well over a thousand hundred hungry diners.
After that the server begins to dry up, although he's still useful for
other Pleasure Corporation enterprises.  Fresh teenage cock is also needed
in great quantities for the BSI (Boy Suckers International) "Boys to Go"
service, for guys who want to "order in".  A teenburger boy may be called
out three or four times a night and he is expected to shoot a mouthfilling
load of special sauce on the tongue and down the chin of every customer.

If a seller starts bragging about how good a kid's ass is for eating, I
have him turned over and make the man get down and show me how far he can
get his tongue into the hole--again watching carefully to see if the boy's
cock gets any harder or wetter when he's being rimmed.  As a scout I don't
eat assholes which haven't been professionally cleaned out.  Most of the
professional slavers I deal with know this and make sure their merchandise
has been well-douched before I arrive.  They also know that I like a sweet
flavoured cocoa butter or vanilla cream rubbed into the hole to satisfy my
sweet tooth.  Of course, strictly speaking, it isn't necessary to eat out a
prospective's slave's hole--the trainers in the Corporation Labs will
condition the kid to the particular pleasures of getting rimmed and of
rimming--but getting your tongue up into a fresh teenage ass is one of the
perks of the job.

Professional slavers are far better organized about displaying their
offerings and try to lay out the merchandise in ways they know I prefer.  I
especially like for a guy to be tied to a post with arms cuffed behind, or
on some type of cross.  The ankles should be separated by a two or three
foot bar and the body should be strapped to the pole or the cross around
the torso and around the lower thighs to keep the meat from moving around
too much.  I like the guy to be blindfolded so I don't get distracted by
his expression.  A ball gag should be nearby for when I work his nuts hard,
because I don't like loud yelling and screaming right in my ear--although
gag-muffled groans make a nice accompaniment to the fun of squeezing big
mannuts in your fist and slapping low-hung balls with the flat of your
hand.  If my "shopping list" includes guys who can be conditioned for ball
torture I also like to chow down on a kid's nuts to see if I can get him to
shoot with just mouth ballwork alone.

The post-tied position gives ideal access to the cock: you can milk it hard
in your fist, while squeezing the balls or pinching his tit and watching
the boy's face at the same time (if his lips go slack and his mouth drops
open, he'll probably be a natural cocksucker).  I'm partial to a
"two-handed-alternate-pull" when milking merchandise for the first time:
slick up the dick with precum or flavoured oil, then pull it hard and
steady, alternating hands as you milk down on the shaft.  You can get a
good rhythm going and see if the boy has the potential to be a good
"milker".  If the kid has a big cock, the pole position makes it easier to
get goth your fists on the shaft and work the fat head with your thumb or
with the palm of one hand.  If the slaver has been thoughtful enough to put
a platform beneath the kid's feet, raising him up on the pole two or three
feet, the cock and balls are in perfect position for sucking and other
mouthwork, like foreskin chewing or tongue-fucking the cumhole.  I also
like to lay out a thick, heavy boycock out on a wide paddle, then flick it
several times with a penis whip or flail, just to see if the boy has any
pain tolerance.  Some slavers who specialize in "whip-conditioned" meat,
provide a table just at dick height, onto which the cock and balls can be
laid out ready for work with small whips and leather snappers or crops.  In
the trade, this is called "putting the meat on the table".  The Cock and
Ball Restaurants always need "beatable" cocks: many chefs like to go into
the Meat Locker and select a server with a thick ten inch cock, then make
him lay it out on a wooden pounding board; they tenderize it for two or
three minutes with a light rubber cockmallet until it's semi-swollen,
rosy-red, and hot to the touch.  They wrap this "medium rare" beefsteak in
a warm, moist cum-soaked napkin and the server is led by his cockleash to
the table steaming and succulent.  The waiter bastes the balls in warm
cum-flavoured gravy at intervals during the service.  A well-pounded,
limber piece of meat this size takes a lot of heavy eating before it
produces its juice, so this entree will be a highlight of the diner's
five-course meal.

After I've examined a piece of goods tied face front to a post, I expect
the slaver to bend him over a fuck-bench, so I can check out his asscheeks
and his pucker hole, and test whether he can produce cum when his cock is
pulled back between his legs and "rear-milked".  When a potential buy is
bent over a fuck bench, his lips are also in a good position to be
cock-probed, and if there is no resistance, even to get a preliminary depth
of throat penetration.  Ultimately, deep throating and gag-control are
skills which have to be developed in the conditioning labs, but it doesn't
hurt to get some preliminary idea of how sensitive a boy's gag ring is
before buying him.  A professional slaver will have a breeder cock standing
by to do a demonstration fuck of the merchandise: for this no fancy
technique is required--just a full-bore ass pounding to see if the pussy's
cock stays hard and to hear if he makes any noise when he's getting porked.
Most clients like a boy to moan and whimper and carry on a bit while he's
ass-probed.  After the breeder shoots and goes around to the boy's mouth
for a cleaning, I often kneel down, grab the kid's cock in my fist and
cowmilk him while I tongue out some of the tasty breeder cum from his wet
rosebud.  A good prospect will generally give up another load of semen when
the tender lining of his hole is treated to a vigourous tongue fucking.

Professional slavers know that they get better money for big shooters and
multiple shooters, so they encourage the scout to make several pulls and to
measure the total semen production.  Often we'll seal a deal over a couple
of shooter glasses of warm man-cream,

I have one supplier who specializes in "Milk Studs" as he calls them.
These are boys and men who can produce big multiple loads on a daily basis.
He conditions them with his patented EPV (Electic Penis Vacuum) but when he
has a "herd" of his milk studs ready to sell, the inspection and testing
are done entirely by hand.  He'll usually have eight to ten milkers on
offer and he likes to display them on milking tables, up on hands and knees
with their wrists and ankles chained to the tabletops.  He will then hand
milk a couple of the boys himself, catching the semen into a cup for me to
taste.  He's a superb milker, having developed the muscles in his hands and
wrists by squeezing tennis balls and doing wrist curls with barbells. He
can caress a big milkcock with soft gentle strokes or mash and manhandle a
piece of meat like a baker kneading dough.  After that he invites me to
milk some of the cocks myself: it doesn't take long to pull a load from a
man teat that's been sensitized and conditioned for hours at a time on an
electrical milking tube.  Once each of the studs has been pulled, he calls
in a couple of other slaves and together we have an orgy of teat pulling,
squeezing load after load out of the groaning "animals".  The real groaning
and panting is enhanced by an "environmental" soundtape he has compiled.
It consists of the sounds of real cows' milk splashing into milkpails, wet
suckling and swallowing noises, grunts, squeals, and a symphony of
tongue-slurps on gushing cocks.  By the time we finish, the milk studs'
balls are empty and the milkers' bellies are swollen with creamy cum.  I
could as easily buy this slaver's product sight unseeen since he is so
reliable, but why pass up the chance to get all the milk I can drink?

The worldwide demand for consumable cum is growing yearly--especially for
the fresh, tasty semen of boys. Fads like the "San Francisco Sperm Diet"
and the "Cup-a-Cum-a-Day-Club" have intensified the need.  The Corporation
is being hard pressed to fill the normal requirements and the Labs are
working on methods to mechanize the production of real manmilk. Synthetic
cum is already available but there is considerable consumer resistance to
it.  Increasingly we are looking for ways to enter into full partnerships
with slavers like the Milk Stud producer.  But until we can establish big
commercial RealSemen dairies of our own, a very pleasant part of my
scouting consists of the hunt for boycum and the juicy young cocks that can
produce it in volume.

 The Corporation is very strict about the difference between Sex Slavers it
deals with and the Pleasure Business it engages in.  I may buy from
slavers, but that doesn't make me a slaver myself: I am simply acquiring
raw material which will be transformed into valuable personnel working to
give our clients and customers around the world the sensory experiences of
their dreams.  I like to think of myself as a "Cock Capitalist," helping to
refine crude meat into delectable flesh, and I'm definitely working in a
growing "Bull Market."

 I also deal with professional slavers in acquiring "Special Order"
material and in seeking out rare and unusual products for the Luxury
Trade. For example, I recently acquired a young bridegroom-to-be, abducted
from his own stag party.  But that is a subject best left to another time.


End of part 3