Gourmet Emu Meat Cooking Tips & Preparation Guidelines
Emu: a Low Fat, Low Cholesterol Red Meat
Delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes. Emu meat will readily accept marinades within 30-60 minutes. Longer marinating is also acceptable. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. For the best flavor and tenderness cook on med-high heat searing in the natural juices. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired. Take meat off the heat before the pink is out of the middle. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting. Always cut against the grain of the meat.
More Meat, Less Waste, Means More Value For Your Dollar.
When substituting Emu meat in your recipes or planning your serving portions, keep in mind that low fat Emu meat will not shrink like other meats. You get more of what you pay for with no bones, exterior fat, or gristle. Emu meat is very shelf stable especially if vacuum packaged. Properly vacuum packaged meat will keep fresh in your refrigerator for up to 4 weeks, and up to 6-9 months in your freezer.
(When preparing fillets we suggest that you first cut them to no more than 1/2 inch thickness, brush with a little olive oil, add desired seasoning and grill, broil, or pan fry. The oil helps to retain moisture and will keep fillets from sticking.)
A Delicious, Naturally Low-Fat Red Meat. A Plus For The Health Conscious Consumer.
Because emu meat is so low in fat, it requires careful cooking to avoid becoming dry.
- As a general rule, emu meat should be cooked to an internal temperature of between 150 and 160 degrees F (66 - 71 C). 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 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 no more than six hours. 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.
- Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Here are some possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy.
- You can also use prepared packaged spice mixes as a dry rub. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey-Dijon powder dressing.
Emu Meat Offers Guilt-Free, Flavorful Dining
For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid all that fat and cholesterol, there is another choice. It's what the Australians have been eating for hundreds of years - flavorful red emu meat. Similar in taste and texture to beef, red emu meat has more protein and less calories and sodium than most other red meat. With only two grams of fat per four-ounce serving, emu meat is a heart-healthy alternative to conventional red meat.
The Select Cuts
The tenderest cuts of emu meat are the fan, top loin and the inside strip. 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). For those who prefer meat that is well done, a moist heat cooking method is recommended.
Emu meat adapts well to many recipes. Because of its mild flavor emu meat accepts most seasonings. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.
Roasted Emu Roast
- 5 to 6 lb. emu roast
- 2 Tbsp. garlic
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. thyme
- 2 Tbsp. rosemary
- 2 Tbsp. basil
- 2 Tbsp. parsley
- ¼ cup olive oil
- 2 cups red wine
Mix dry spices together. Spread half of the spice mixture onto the roast and cover. Marinade for 4-6 hours in the refrigerator. Remove the roast and place into a roasting pan. Preheat oven to 350° F. Re-season roast with remaining spices. Add olive oil and wine. Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160°. Baste every 20-30 minutes with pan juices. Serves 8-10.
Emu Orient
- 2 1-lb.emu fan fillet steaks
- 2 Tbsp. soy sauce
- 2 tsp. lime juice, freshly squeezed
- 1 tsp. fresh ginger, grated
- 2 cups hot cooked rice
Marinade emu steaks overnight in refrigerator in soy sauce, lime juice and ginger. Cut emu steaks in ½ inch strips; place on plate and cover. In microwave, cook on medium setting for about 6 minutes or until done. Place meat on rice to serve. Serves 3-4.
Emu Kebabs
- 1 lb. emu top loin fillet
- 1 onion, chopped
- 1 inch fresh ginger root, grated
- 3 Tbsp. lemon juice
- 4 Tbsp. soy sauce
- 3 Tbsp. brown sugar
- 1 tsp. sesame oil
Mix together marinade ingredients. Cut emu fillet into cubes. Marinade meat for 1 hour in refrigerator. Thread meat onto bamboo skewers (previously soaked in water for 10 minutes). Broil or grill over hot coals, brushing with marinade, until done. Serves 4.
Spicy Roasted Emu
- 2 emu inside strip fillets
- ½ tsp. cardamom seeds
- 2 tsp. Juniper berries
- 1 Tbsp. cracked pepper
- 2 tsp. coriander seeds
- 2 cloves garlic
- 2 Tbsp. flavored vinegar (either balsamic or raspberry)
- 1 Tbsp. olive oil
Crush spices and garlic together. Rub mixture liberally over fillets, coating thickly. Refrigerate for one or two hours. Heat olive oil in pan; when hot add fillets and sear on all sides. Transfer to baking dish and cook in a hot oven (450° F) for 8-12 minutes. Remove from baking dish and allow meat to set by standing in a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with Balsamic Jus Sauce.
Balsamic Jus Sauce
- 1 cup low-fat beef broth
- 1 cup port or red wine
- 1 Tbsp. red currant jelly
- 2-3 tsp. balsamic vinegar to taste
- ¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp. fat-free natural butter flavor sprinkles and increase wine to 1½ cup)
Boil stock, wine and red currant jelly together until mixture thickens and is reduced by one-third. Whisk in butter cubes or butter sprinkles, a few cubes or tablespoons at a time. Add balsamic vinegar. The following are the best cooking methods for various cuts of emu meat:
| Cooking Method | Meat Cut |
|---|---|
| Dry Heat | fan fillet flat fillet mid drum inside fillet |
| Moist Heat | outside drum round inside drum rump |
| Ground/processed | oyster other drum cuts outside fillet |
