|
- Sample deribbed carcass
Price @ 13.00/lb
- Wt. 28lbs (includes two halves, neck & liver)
Cost 364.00
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Total unit cost
|
Wt
|
Price per pound
|
Portion size
|
Price per portion
|
Number of portions
|
Price per ounce
|
| Meat |
303.64
|
17.92
|
16.94
|
5 oz
|
5.29
|
60
|
1.06
|
| Bones |
60.36
|
10.08
|
6.00
|
6 oz
|
6.35
|
50
|
1.06
|
Meat cost on a plate is usually in a range of 38% - 45%. Typically rhea is comparative to beef tenderloin for per serving cost comparison. Approximately 62% of useable meat(portions only) from carcass weight and 65%, portions and trim, of useable meat from carcass weight.
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Ten major rhea muscles and approximate sizes
|
| M. gastrocnemius externus |
Outside leg |
1/2lb (227g) |
| M. fibularis longus |
Inside leg |
1/3lb. (151g) |
| M. femorotibialis |
Tip |
3/4lb (340g) |
| M. iliotibialis lateralis |
Outside thigh |
1 1/3lb (605g) |
| M. flexor cruris lateralis |
Outside strip |
3/4lb (340g) |
| M. iliofemoralis externus |
Oyster |
1/3lb. (151g) |
| M. iliofibularis |
Fan |
1lb (454g) |
| M. iliotibialis cranialis |
Top Strip |
1/2lb (227g) |
| M. obturatorius medius |
Back tender |
2/3lb (302g) |
| M. iliofemoralis |
Inside strip |
3/4lb (340g) |
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