10 Good Reasons to Eat Emu!

 

1.       It tastes great!  Emu is comparable to beef tenderloin in taste and texture.

2.       It’s a healthy choice – 95% fat free.

3.       Emu is farmed naturally without hormones and antibiotics.

4.       Emu is very nutritious – high in iron and protein.

5.       It is tender.

6.       Emu meat is versatile – use it for burgers, stir-frys, meatloaf, kabobs, stews, chili or in casseroles.

7.       A 3.5 oz serving of emu supplies a third of the daily B12 recommended intake and is a source of zinc.

8.       Emu meat is 43% monounsaturated fat, which lowers the “bad” cholesterol.

9.       Emu meat shrinks less in cooking, so you enjoy more meat per serving.  (Emu meat shrinkage is 1 – 1 ½% compared to 25 – 30% for some other red meats.)

10.   Mankind has not genetically manipulated emus.  Natural selection over thousands of years has resulted in emus which are “unique by nature”.

 

Cooking with Emu

As a general rule, emu meat should not be overcooked.  Overcooking emu will rob the meat of its tender, delicate flavour.

 

Substitute emu into your favourite meat recipes.

 

Emu meat responds well to sweet and spicy marinades and glazes made with soy sauce, garlic, barbecue sauce, honey, fruits and cooking wines.

 

Fillet Cuts:  Sear meat by pre-heating the pan or grill at high heat, then reduce heat to medium to finish cooking.

For rare meat, cook emu fillet for 3 minutes per side per 2.5 cm (1 inch) thickness.

For medium rare meat, cook emu fillet for 4 minutes per side.

 

 

Meat Comparisons

(Per 100 grams of cooked product)

 

1 = Source:  Univ. of Wisconsin – Madison, June 2000 Alternative Meat Study funded by USDA