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Abstract
1. Three Greater Rheas (Rhea americana) and 5 Lesser Rheas (Pterocnemia pennata) were slaughtered, using the procedures conventional for ostriches in Soudi Africa, in order to determine the expected yield of by‐products and saleable lean meat, fat and bone of rheas.
2. Differences (P< 0.05) between species were found in the proportional weight of the wings, feet, skin and liver. The wings, feet and head of rheas form a higher proportion of the carcase than in ostriches, whereas the skin of the former represents a lower percentage of body weight.
3. Lean meat production from rheas (64% on a carcase weight basis) is in the same order as for ostriches, broilers, turkeys and beef.