So...I have to ask.
I don't believe in wasting food. My dad is worse than me on it.
What's the meat to bone ratio mean in ducks? Let me explain why I ask. I see it quoted at 28% bone, and 72% meat. But after the internet quotes this figure it says that's counted 'after organs and feathers are removed'.
My question is; how much weight percentage wise are you losing for the organs and feathers, and loss of legs and head then? (In North America people usually don't eat those parts right?)
When I see people talking about rabbits, they are always talking about meat to bone ratios. I think part of that is because with those kinds of animals you have to face the music more because you can't get any product at all without killing it. (Fur, leather, meat, etc).
I don't plan to send any ducks to the barbecue chamber anytime soon. I do prefer them as egg producers.
But I don't want to avoid any responsibility to not wasting them either.
But another question pops up...
Poultry live pretty fragile lives. Its a given that if you like them then many people instead of killing them themselves will find them dead in a pen the next morning, often in winter etc... Is the meat even safe to eat then, if you don't see any signs of disease? And how long for them to be like that found before they become unsafe to eat? (A lot of us if we're squeamish about killing them, probably will find them this way as an end possibly.)
And when I look on the internet, some forums talk about duck meat sitting for a few days to enhance flavor?
What the freak? I don't understand that. I for one wouldn't want to eat a maggot nest, and I'm pretty sure others wouldn't either? Is that wrong info? If you are going to end up with duck meat, then is it best to drain it of all blood, or let it sit and stew in its juice? I'm seeing conflicts of info.
I don't believe in wasting food. My dad is worse than me on it.
What's the meat to bone ratio mean in ducks? Let me explain why I ask. I see it quoted at 28% bone, and 72% meat. But after the internet quotes this figure it says that's counted 'after organs and feathers are removed'.
My question is; how much weight percentage wise are you losing for the organs and feathers, and loss of legs and head then? (In North America people usually don't eat those parts right?)
When I see people talking about rabbits, they are always talking about meat to bone ratios. I think part of that is because with those kinds of animals you have to face the music more because you can't get any product at all without killing it. (Fur, leather, meat, etc).
I don't plan to send any ducks to the barbecue chamber anytime soon. I do prefer them as egg producers.
But I don't want to avoid any responsibility to not wasting them either.
But another question pops up...
Poultry live pretty fragile lives. Its a given that if you like them then many people instead of killing them themselves will find them dead in a pen the next morning, often in winter etc... Is the meat even safe to eat then, if you don't see any signs of disease? And how long for them to be like that found before they become unsafe to eat? (A lot of us if we're squeamish about killing them, probably will find them this way as an end possibly.)
And when I look on the internet, some forums talk about duck meat sitting for a few days to enhance flavor?
What the freak? I don't understand that. I for one wouldn't want to eat a maggot nest, and I'm pretty sure others wouldn't either? Is that wrong info? If you are going to end up with duck meat, then is it best to drain it of all blood, or let it sit and stew in its juice? I'm seeing conflicts of info.
