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