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1. Six emus (Dromaius novaehollandiae) were slaughtered at 13 months of age in order to determine carcase, by-product and muscle yields. 2. Emus had a lower percentage of hot carcase weight (52%) and total fat (28%) to body weight but a higher lean meat to carcase weight (69%) than ostriches or rheas. 3. The amount of trimming of connective tissue from muscles of the lower leg (Gastrocnemius, Fibularis longus) has an influence (P <0.05) on the yields from these muscles.
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