Emu Meat - The Healthy Option
Emu meat is a red meat very similar to beef in both taste
and texture. It has perhaps a more delicate flavour so is
versatile - you can cook it using your existing favourite
Emu Meat is GOOD for
Emu meat is a healthy, nutritious, red meat. It is very
low in fat, so no fat has to be trimmed away. It is very
low in cholesterol and yet high in protein.
Due to the lack of suitable processing facilities in the UK, it is very
difficult to source this meat.
Emu meat is all rump and drumstick, there is no breast meat.
The top quality steaks are the fillet steaks and can be
cooked as you would a beef fillet steak. They are best served
still pink in the middle. Cooking for too long will dry
the meat making it tough. You need a hot pan or griddle
and cook for only a few minutes according to thickness of
Remove the meat from the bag. If frozen, the meat must be
defrosted before cooking. Use a paper towel to dry the natural
fluids from the surface of the meat before putting into
a hot pan. As there is so little fat in the meat it should
be cooked quickly, at a high temperature. Do not overcook
or the meat will become dry and so lose its tenderness.
Fillet and frying steaks: The minimum of fat or oil is required
to fry or grill Emu Fillet Steaks, use just enough to moisten
the surface of the steak or you can cook it in a dry frying
pan. Sear the steaks first at a high temperature then reduce
a little to cook. If you like your steaks rare, cook a 1"
thick steak for 3 minutes each side. If you prefer a medium
rare, then cook for 4 minutes each side. Remember: overcooking
reduces the tenderness and spoils the delicate flavour.
Leg steaks are particularly delicious if marinated before
being fried or grilled. Suggestion: Fresh herbs in olive
oil or your favourite marinade can be used.
Mince: Emu mince cooks very quickly in a frying pan. Stir
fry for a few minutes in a lightly greased, hot pan. You
will see juices run from the meat but not fat. Stir until
the meat is browned all over all over, then add some stock
and simmer for 20 - 30 minutes. Mince is so versatile -
you can add your preferred chopped or diced vegetables to
serve with pastas or rice, as a bolognaise, in pastry, in
cabbage or vine leaves, layered in a dish with fresh seasonal
vegetables and no doubt you have many other favourite ways
of serving mince.
Burgers: Fry or grill as you would serve
Liver and heart may also be available and
can be cooked using the same recipes for cooking any other
type of liver or heart.
Delicately flavoured sauces are ideal
for accompanying Emu. It is suggested that once the meat
is cooked you add the sauce to the meat at serving time.