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