flickerfarkle
Chirping
- Feb 28, 2024
- 24
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I'm working up details for an acquaintance who said he'd like to know more about my quail-raising project. One of he things I'm sure he'd like to know would be the cost of feed versus the amount of meat that comes from it. The problem I'm having is -- and maybe it's me but -- when I butcher bonelessly there's always meat left behind because I can't get it all off the bone, especially the ribcage. But that doesn't mean it couldn't be gnawed off it once it's been cooked, if you're determined ... or just hongry.
I'm processing them skinned, spatchcocked, wings removed, cloaca removed, neck trimmed close, legs removed at the 'knee.' All that's left bone-wise is the ribcage, pulley bone and thigh bones, and weight averages 5-1/4 ounces. That's not a great deal of meat so those little tidbits I've left could add up.
Any of you guys have experience with the weight difference when the meat is TOTALLY removed, or know a good 'rule of thumb' estimate. Or maybe a better method for processing bonelessly?
I'm processing them skinned, spatchcocked, wings removed, cloaca removed, neck trimmed close, legs removed at the 'knee.' All that's left bone-wise is the ribcage, pulley bone and thigh bones, and weight averages 5-1/4 ounces. That's not a great deal of meat so those little tidbits I've left could add up.
Any of you guys have experience with the weight difference when the meat is TOTALLY removed, or know a good 'rule of thumb' estimate. Or maybe a better method for processing bonelessly?
