MORE TIPS FOR COOKING MEAT

Emu should be cooked with moist heat.  Because there is no fat, care must be taken not to over cook.

For cooking a roast, we recommend wrapping the roast in aluminum foil, adding 1/2 cup of water or beef broth and then cooking as you would a lean beef roast.

For Broiling a steak, move the broiler rack down one notch from where you would broil your beef.

Turn your steak quicker than you would turn a beef steak. The rare to medium range is best for Emu.

Chopped or ground Emu will cook faster than beef. It contains very little fat which requires this meat to be cooked at very low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking.

Caution should be used when cooking with a microwave oven, use a setting and less time because a minute can ruin a good piece of meat. It will be necessary for some experimentation to get good results.

Remember: To reach the same cooking level as beef (rare to medium), use less heat!

You may substitute ostrich, rhea, veal, venison or (in some cases) rabbit for emu in these recipes.  However, we do offer emu meat for sale, and are currently offering a coupon for $10.00 off your initial 25 pound order and a free cooler.

Roast Recipes:  I don't recommend roasting without a cover - emu will dry out very quickly because it has no fat.  Try these heart healthy recipes.

Emu eggs can be scrambled and served for breakfast just like chicken eggs.  They are a little lighter and fluffier when scrambled.  We blow out our eggs, scramble them and freeze in ice cube trays.  Then pop the cubes out and store frozen in gallon zip lock bags.  One cube is equal to a medium sized chicken egg.  No, we have never tried frying one - don't have a spatula large enough to turn it!