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These birds are not parted out into whole joints as turkeys are, because of size. The Select Cuts The tenderest cuts of emu meat are the fan filet and top loin. When emu came onto the … Similar in taste and texture to lean beef, red emu meat has more protein and less calories and sodium than most other red meat. In order to select the best ostrich meat, you may first want to understand the different cuts and grades. Add grated fruit or vegetables to ground emu to add moisture. Cooking any more than medium rare will tend to dry out the cut due to its low fat content. Emu meat contains very little fat. Sear gently then cook at low temperature for 1 hour @100C. Emu is like other game. EMU RUMP. They can be diced are suitable for wet dishes and can also be pan fried and BBQ. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey- Dijon powder dressing. Emus are raised for their meat, leather, feathers and oil. Emu are the second-largest living bird by height, after the ostrich, and the largest native bird in Australia. The Drum Fillet is a bit less tough than the Inside Drum and Outside Drum. After cooking Emu, let it rest, covered, for 5-10 minutes to allow the juices to evenly First soak in brine for at least two, but no more than six hours. A pound of emu costs anywhere from $25 to $30, whereas even the most expensive cut of beef costs an average of $8 a pound. If you want an excuse to wear slippers 24/7, look no further than EMU boots. Emu bush grows best in full sun locations and can take plenty of reflected heat. Emu Meat Most of the usable meat portions (the best cuts come from the thigh and the larger muscles of … Because emu meat is so low in fat, it requires careful cooking to avoid becoming dry. The Select Cuts The tenderest cuts of emu meat are the fan, top loin and the inside strip. They can be diced are suitable for wet dishes and can also be pan fried and BBQ. Emu Bush grows in almost any well-draining soil but does poorly and is short-lived in heavy clay soils that are consistently moist. Mixed steak is all the other fillets and steak cuts off the emu. Marinating emu cuts before cooking and slow cooking will help to keep the meat moist. Bring the meat to room temperature before cooking it. If it is cooked too long it can dry out and become very tough. A lesser cut than Fan and Flat fillet but still suitable for pan frying or BBQ and stir-fries. Plant it in the fall or spring. These 100% all-natural, humanely raised birds are grown in Tennessee. From the mixed steak, diced meat is used for wet dishes such as casseroles and curries. Drum Cuts: The legs provide the toughest cuts and are best used for slow cooking with plenty of liquid, in soups and stews. They are best … Ideal for pan frying, pasta sauces or rissoles. keep the meat moving in the pan or wok to avoid over-cooking. Emu meat is a heart-healthy alternative to conventional red meat. Emu is good smoked, if you have a smoker. Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. This will cook emu steaks and roasts to "rare" or "medium rare." A lesser cut than Fan and Flat fillet but still suitable for pan frying or BBQ and stir-fries. You can also use prepared packaged spice mixes as a dry rub. They can also be roasted, braised, stir-fried and otherwise used in recipes, as you would beef. Although this shrub is drought tolerant, it will need some supplemental water here in Tucson, Arizona. Ideal for pan frying or BBQ and stir-fries. They are best marinated 20-30 minutes to soften. disperse. Being the second-largest living bird by height, Emu is a cousin to the ostrich. Emu meat is a heart-healthy alternative to conventional red meat. Emu meat is a delicious, naturally low-fat red meat, a plus for the health- conscious consumer. As a general rule, emu meat should be cooked to an internal temperature of 150 and 160 degrees F (66 - 71 C). It is very low in fat and is best served medium-rare it will tend to dry out if overcooked. When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness and cook to rare. Longer cooking will cause it to become dry. Cuts of Ostrich & Emu. Our big birds are fed a … Emu Now, this is Emusing! Here are two possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy. These comfortable yet stylish, warm boots come in a variety of cozy to chic styles. Each type of ostrich meat can be well suited to certain purposes, so it is important to consider how you intend to prepare it. Grilling works well with these meats. Cooking an Emu stir-fry only takes a couple of minutes cooking on a high heat – just remember to Our Emu is part of the “Never Ever Program”, where antibiotics, hormones and steroids are never used. It is especially good cold, after smoking. Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145° to 160° F internal temperature as measured by a meat thermometer). EMU MIXED STEAK. For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid high fat and cholesterol, there is another choice. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145 to 160 F internal temperature as measured by a meat thermometer). Mixed steak is all the other fillets and steak cuts off the emu. 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