Human muscle, taken from the back, close to the spine, sliced thin - about a quarter-inch to a half-inch - and broiled close to the flame. Properly cooked, but done quickly so very little fat is lost. Tender, and still has the full, uninhibited flavor.
A pinch of salt to maximize the flavor. One slice to get my palate familiar with the flavor and texture, one to evaluate the quality, then one more to make sure I have it right. Maaaaybe a fourth, just because.
Oh, wait... then I'll have to try it in other dishes and cooking methods. This could be a real slippery slope. On the other hand, if I don't much like the taste of the meat as prepared above, I guess it's pointless to try using it in other ways.