Scroll down further to see the links
EMU MEAT BECOMES AN AUSTRALIAN DELICACY!
Just like the other half of the Australian emblem, emu is catching up to kangaroo as a popular gormet delicacy.
Emu meat taste similar to meat with very little difference but with high iron and low fat it makes a great meal.
Most people have never tried emu before but once they do, they come back for more.
Our Emu Meat is now available for sale from our Emu Farm in Marburg Quensland. Our specialty cuts sold at our farm are fan fillets, oyster fillets and the mixed cuts. The emu neckbone is great for soup, stews and casseroles. Emu Meat is a healthy meat also for your pet.
Click on the industry cuts below and see the other cuts.
Australian farmed emu meat is sold to the best restaurants
around the world. It is a very versatile meat that can be prepared in the
full range of international cuisines. As emu meat is low in fat, it is cooked quickly for melt in your mouth flavour. To enjoy the distinctive flavour of emu meat there
is no need to add sauces and spices, however if preferred, emu meat can
be served with any of your favorite sauces or marinades.
Scroll down further for Nurtitional Valuatin of Emu Meat
Hi, I was recently at your farm and bought some emu joints and meats to experiment with… we used some this weekend to trial recipes and I thought you would be interested in the results. As I mentioned when I was there, we use a fire oven to cook with the family and we also keep records of our recipes to compile a book to help other ‘fire oven’ cooks. My son and I came up with this basic recipe for roasting emu neck joints and were absolutely delighted with the results. It has now gone into our recipe collection and I thought you also would enjoy the results. Please feel free to share. The chef is Mike Irving (Fentons Restaurant, Ipswich) and his mum J Jan Irving (mum) Baked Emu and Crushed Pumpkin Ingredience 1 kg of Emu neckHalf a pumpkin1-2 ltr chicken or vegetable stock½ - 1 cup red wine, or port3-4 cloves garlic, peeled and sliced thinly1 onionFlour, Salt and Pepper to tasteSmall quantity of fat or oil to fry Recommended seasoning: Garam Masala; Golden Syrup.
The Pumpkin will break down somewhat during the slow cooking process and help to flavour and create the delicious gravy around your emu joint. Many guests who normally do not enjoy the unique flavour of pumpkin, comment on how when served in this manner they find it not only palatable but delightful.The meat should fall easily away from the bone and this is a dish where we encourage sucking on the remnant bone joints and lots of licking of fingers, best served with a nice red wine.
Scroll for more information on Emu meat nutrition
|Nutritional comparison of meats (per 100 grams)|