How to cook Emu Meat....

...and enjoy it!

We only feature good and tasty recipes, that are beneficial to all, including the Diet and Health-Conscious, Diabetics, People with Heart-Conditions, etc.

Yes, we do ship meat.

Please click on shipping or call us at (434) 842-1111.

Emu Meat is a delicious, naturally low-fat red meat, beneficial for everybody, but a plus for the health-conscious consumer. Because emu meat is so low in fat, it requires careful cooking to avoid becoming dry.

General Information (source: AEA web-site)

As a general Rule (and a USDA requirement), Emu meat should be cooked to an internal temperature of 155 degrees Fahrenheit. This will cook emu steaks and roasts to "rare" or "medium rare". Longer cooking will cause it to become dry.

Grilling works well with these meats. They can also be pan-fried, roasted, braised, stir-fried and otherwise used in recipes, as you would beef. Emu is good smoked, if you have a smoker. First soak in brine for at least two, but not more than six hours. Emu meat is especially good cold after smoking.

Try marinating it for a couple of hours up to 2 days, refrigerated, in a little wine or stock or soy sauce base with herbs and garlic before cooking. Marinating adds moisture to the meat and leaves it more tender and can make it tastier.

Add a dry rub on the meat, then let it sit in the refrigerator for a couple of hours before grilling. Here are two possible dry-rub combinations 1.) Cumin, different peppers and garlic. 2.) Allspice, clove and ginger, perhaps some brandy.

Please do not overcook, it is a delicate, but very delicious meat

Go to the Recipes - click here

Any Questions, Problems or Suggestions please do not hesitate to contact us.