J Belly

When the farmer decided they had reached peak weight, he contacted a local butcher who specialized in "specialty cuts". The men were taken to the sterile back room of the butcher shop, a stark contrast to the rustic barn.

The Final Appraisal: The butcher, donning a white apron, joined the farmer in a professional inspection, measuring the circumference of their bellies with a tape measure.

Mapping the Meat: The men were instructed to lie on their backs atop cold, stainless steel processing counters.

Marking the Cuts: With the precision of a surgeon, the butcher and his assistants used black markers to draw dotted lines across the men’s bare, oiled skin, labeling different sections of their bellies as "Sirloin," "Flank," and "T-Bone".

The farmer stood by with his clipboard, checking off the final "Fat-to-Rupture Index" as the butcher prepared his tools, surrounded by the heavy, hanging carcasses of the day's more conventional stock.

The farmer had always taken pride in his "special projects," but the two men he found were his most ambitious yet. He moved them into the quietest part of the farm, away from prying eyes, and began a strict regimen of indulgence.

The Feeding Phase

Every morning, the air in the barn was thick with the scent of sugar and lard. The farmer didn't just feed them; he curated their growth with a meticulousness usually reserved for prize-winning livestock.

Constant Monitoring: The farmer used a large industrial scale to track every pound gained, documenting the progress on a chalkboard hanging from the barn's timber beams.

Gourmet Fattening: Fresh blueberry pies were a staple of their diet, delivered warm by the farmer who watched with a satisfied grin as they ate.

Physical Checks: To ensure the quality of the "marbling," the farmer would often poke and prod their expanding midsections, even applying oils to keep the skin supple as it stretched to accommodate their growing bellies.

The Growth Profile

As their bellies began to protrude further, the farmer became obsessed with their side profiles. He developed a custom "profile growth chart," using it to trace the curve of their stomachs against a clipboard to visualize exactly how far they had progressed toward his ideal. Soon, they were so large they could stand belly-to-belly, their massive, oiled midsections pressing firmly against each other.

The Butcher's Inspection