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Abstract
Due to a belief in the special healthy characteristics of their meat, ratites (ostriches, emus, rheas) are receiving more and more attention as meat producers for developed markets. All three kinds of ratites can be slaughtered by the same technique. At the scientific level, avian nomenclature is applied to the muscles used in meat production, while a variety of trade names is being used commercially. Dressing percentage, meat production on a live and carcass weight basis, as well as proportional weight of individual muscles are of the same order for all three species. Ratite meat is characterized by a high final pH value which may result in a limited shelf life. Nutritional information, especially about emu and rhea meat, is rarely found.