Whoa, before any goes and eats the actual stomach, that's not what I'm talking about
The best way I've found to get all the meat is to gut, pull the skin off, cut down the back and carve around the bones. Take everything that looks like meat. The meat on the bottom of the fillet (or what I call belly meat) feels tough but it cooks up nice. I think those of you who just cut the straps will be suprised at how much more meat you will get.
Cheers