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lol.. you cut them up when you butcher.. so most of the meat is deboned..
this is a "baby" that I butchered for a friend (the bird was a failure to thrive chick.. small and not much meat.. but did make a really good stew)
most of the meat comes from the legs and thighs.. you can scrape together about 3 pounds from the breastbone (not much meat on the breast at all even on an adult since it's a flat bone and not keeled like regular poultry) and the strip along the back (breast and back strip are usually ground up like burger)... the neck can be treated like oxtail
on an adult bird there is a lot more meat.. so it's usually deboned and packaged that way..
with skinning (pelt can be saved feathers on or plucked to save the leather)
removing fat to render down (emu oil)
cutting up and deboning..
it can take two people a few hours to process one adult bird