Processing an Ostrich?

Discussion in 'Meat Birds ETC' started by punk-a-doodle, Sep 18, 2012.

  1. punk-a-doodle

    punk-a-doodle Chillin' With My Peeps

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    Can anyone send me some good links (video and posts with photos are strongly prefered) on how to process an ostrich and reduce it to nice little cuts of meat? I've found helpful information on how to skin them and tan their hides, but not on how to get them tidily butchered. Thanks.
     
  2. milleryardchx

    milleryardchx Chillin' With My Peeps

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  3. punk-a-doodle

    punk-a-doodle Chillin' With My Peeps

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    Thanks Miller! I think I'm going to need someone to show me how to do it in person. [​IMG]
     
  4. Oregon Blues

    Oregon Blues Overrun With Chickens

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    I haven't done an ostrich, but you would de-bone the meat and then just cut it into slices the size of steaks. Label it according to what part of the bird it came from.

    If you've got a grinder, then grind the leg meat into burger.

    Then you will want to break apart the remaining bones to get them into a kettle to simmer for broth and also to be able to pick the last scraps of meat off the bones.
     
  5. punk-a-doodle

    punk-a-doodle Chillin' With My Peeps

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  6. punk-a-doodle

    punk-a-doodle Chillin' With My Peeps

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    For anyone else who may be interested, I found this to be helpful:
    http://www.olivierexport.com/page10919/Ostrich-Primal-Cuts.aspx

    Gotta admit though, I think this may be something I need someone to walk me through in real life. My brain is no good at converting an animal into neatly sheared muscle pieces. Roast chickens tend to look like a run in between a semi and a feather pillow when I carve them...
     

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