I didn't get my Biels with the intention of using them for meat, but since I hatched mostly cockerels, I wound up eating most of them. They do have an excessive amount of fat. I removed most of that excess fat and put it in the freezer to render down for later uses. The meat itself was very succulent and juicy because even with the excess fat removed, there was still plenty left on the carcass to keep the meat moist. I found that a dry spice rub and slow roasting resulted in an incredibly juicy and flavorful bird.
