Emu

About emu
An emu is the second largest (surviving) flightless bird which is native to Australia and related to the Ostrich. The meat is a finely textured red meat similar in taste to beef. It has considerably less fat content than beef and is high in protein and nutritional value.

Nutritional Comparison of Meats
Shaded areas indicate most desired in that classification

(gm=grams, mg=milligrams, mcg=micrograms, Kcal =kilocalories)

1 Source: University of Wisconsin-Madison, June, 2000 Alternative Meat Study funded by USDA

2 Source: United States Department of Agriculture Nutrient Database for Standard Reference

3 Percentage of fat composed of saturated fatty acids

4 Based on 2000 calorie diet

5 Recommended Daily Intake (National Academy of Sciences)

Tjuringa Fresh Emu Meats Product Range
Fan Fillet - This premium cut is the beef eye fillet equivalent and as such, ideally pan fried or grilled and served as steak.

Flat, Outside and Inside Fillet - Ideally suited to stir fries, antipasto dishes and great for kebabs. The variety of ways to serve are only restricted by your imagination.

Flat Rump and Thigh Fillets - These are larger cuts and as such ideal for slicing as steak or for quick roasting.

Gourmet Bar-b-que Sausages - These are the most sought after emu meat product and contain a very destinctive flavour which is very appealing.

Tips for Cooking Emu Meat
The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried.

Although emu meat has similar characteristics to lean beef, there are also some differences. Emu meat is very dark with little or no marbling. Since most fat is deposited in a layer between the meat and the hide, the meat has very little fat even on the outside of the cut.

As emu meat is low in fat, it doesn't need to be cooked as long or with as high a temperature as most other meats.

For grilling (broiling) a steak, move the griller rack down one notch from where you would grill beef. Turn the steak quicker than you would turn a beef steak. Emu is best when cooked rare to medium rare.

Chopped or minced (ground) emu will cook faster than beef. Since it contains very little fat, it should be cooked at low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking.