Emu Meat. High in Protein, Iron and low in fat and cholesterol
Emu is catching up to kangaroo as a popular gourmet delicacy.
Emu meat taste similar to beef with very little difference however being high in iron and low fat it makes a great meal.
Most people have never tried emu meat but once they do, they come back for more. ( Because of the low fat content Emu steaks need to be
cut thinner and cooked very quickly to be a delicious juicy steak)
To enjoy the distinctive flavour of emu meat there is no need to add sauces and spices, however if, emu meat can be served with any of your favorite sauces or marinades.
Emu meat is considered one of the best sources of protein, and it is known for its great taste.
It is also low in fat and has virtually no cholesterol and has a texture similar to lamb or beef.
Emu meat is one of the richest sources of Iron.
It is native to Australia and is available in many parts of the world. It has become a popular alternative protein source.
The healthy, natural environment in which our Australian farm bred emus are raised and the quality diet they are fed, produce a low fat, low cholesterol, high iron, meat of exceptional flavour and tenderness.
Our Emu Meat is now available for sale from our Emu Farm in Marburg Queensland.
Our specialty cuts sold at our farm are the best quality steak fan fillets, Emu mince and pet bones (Emu Meat is very healthy meat for your pet).
Our Australian farmed Emu meat is also sold to restaurants
It is a very versatile meat that can be prepared in the full range of international cuisines.
“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).”
More information can be found here:
We not only offer the best Emu oil and our large Emu Heaven natural health and beauty range from our Emu shop in Marburg Qld but also provide our customers with Pet Bones for walk-in customers
Do not forget, we also offer natural pet shampoo that most pet owners swear by!
* (as showcased on the SBS website)
Cut the pumpkin into roasting sized portions, removing the pumpkin skin and layer these into the base of an enamel roasting pan, one with a lid suitable for the fire oven.
Mix flour, salt and pepper together to coat the emu neck joints generously.
Heat a small quantity of oil or fat in a frying pan, amount dependent on amount of flour used. We are looking to consequently form a gravy rue from the remaining seasoned flour and fat.
Brown the emu joints, turning them till the coating flour is browned satisfactorily. Setting them aside when browned, on top of the cut pumpkin bed.
Slice or chop your onion into pleasing sized pieces and in the fat and residual flour in your frying pan, fry off your onion and sliced garlic cloves.
Add any remaining seasoned flour, that used to flour and season your emu joints and brown this in the oil or fat, adding more oil if required to form a rue as with a gravy base.
Once a satisfactory colour is achieved, make your gravy by adding the vegetable stock and red wine or port to flavour. You may also add parisian essence to achieve the desired browning if you feel the colour is too light.
Taste your gravy, and flavour as desired. A flavouring with Garam Masala and a tablespoon of golden syrup/brown sugar or molasses can also enhance the dish.
Salt and Pepper to taste.
Pour your gravy over the neck joints and place the dish into the fire oven, lid on. A moderate to slow oven is desired and place the dish away from any flame.
As this is a slow cooking dish and emu a meat that requires a moist cooking environment, it is best if you check the dish each hour, turning the joints into the gravy to prevent burning or drying out. I cook this dish for 3 hrs or more, in a cooling oven.
Serve with winter vegetables or warm salad and crusty bread. Delicious!!!
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.
E40 Drum 3.2kg
E50 Thigh 5.0kg
E10 Side 9.4kg
E62 Round .45kg
E51 Full Rump
E64 Oyster Fillet .35kg
E21 Striploin .20kg
E74 Outside Strip .35kg
E43 Mid Drum.50kg
E52 Inside Fillet .25kg
E72 Flat Rump .25kg
E45 Inner Mid Drum .30kg
E73 Fan Fillet .60kg
E20 Forequarter 1.0kg
E41 Inside Drum .65kg
E46 Inner Outside Drum .35kg
E44 Drum Strap .1kg
E63 Flat Fillet .45kg