I call a drumstick!
lol.. that's pretty much all the meat there is on them
the legs, thighs.. and a strip of meat along the spine.. on an adult you can scrape maybe a pound or so of meat off the breast (they don't have a keeled breast like a chicken.. so there isn't much breast meat to speak of) and the neck
most people will scrape the breast bone and add that to the strip from the spine to make about 3 pounds of ground emu.. with the neck being treated like oxtail in recipes.
They sell them in the 4H auction here too. There is only one processing plant in the area that does emu. But one of the ranch processors would probably do them too.
you can butcher the yearlings yourself.. better off with dispatching with a gunshot to the lungs since getting a clean head shot is harder to do.. electrocution is usually the preferred method that the commercial processors use.. but it's harder for the average homeowner to work with.. slitting the throat is just plain dangerous (though CAN be done).. it just puts you in closer range of flailing feet... so locally the ranchers just used a gun
then hung to bleed out.. and either skinned (if the pelt is to be saved) dry plucked (to save feathers) or scalded in a 55 gallon drum and wet plucked.
either way the skin is always removed for tanning.. fat is removed and clarified for emu oil.. then gutted and butchered for the cuts of meat...
there is very little waste when butchering an emu since every part can be used in one way or another.
the whole process takes two people a few hours to complete if they are set up properly for it..
lol.. I know this is a touchy subject for the emu "pet only" people.. but they have to realize that if it weren't for the commercial emu meat industry.. they would probably never have been able to own their emu as a pet.. and we also would have very little knowledge on feeding and vet care for them.. so in a sense they have a lot to thank the emu ranchers for.