Regardless of the manner in which the meat is handled, there must be an adequate supply of quality meat to furnish the needs of the market on a regular basis. Meat from ratites that are not well fleshed or that are too old should not be sold as quality meat. This meat should be incorporated into by-products that do not require the degree of tenderness of high quality meats. Processors and others who prepare ratite meat for sale must know, or be trained, to put out high quality meat. When cooked it becomes tough, resulting in a tough mouth feel to the meat.
Packaging needs to be done as it relates to the type of customer.
How to prepare the meat, its nutritoinal content and other pertinent information should be included. There should be one or more openings on the package so the customer can see the meat. Ratite meat to be sold to the institutional trade, and this includes restaurants, need not be packaged as elaborately. Ratite meat to be sold as whole muscles require a method of identification. This is especially true of meat being sold through brokers and being exported to foreign countries.