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EMU MEAT BECOMES AN AUSTRALIAN DELICACY!

Just like the other half of the Australian emblem, emu is catching up to kangaroo as a popular gormet delicacy.

Emu meat taste similar to meat with very little difference but with high iron and low fat it makes a great meal.

Most people have never tried emu before but once they do, they come back for more.

Our Emu Meat is now available for sale from our Emu Farm in Marburg Quensland. Our specialty cuts sold at our farm are fan fillets, oyster fillets and the mixed cuts. The emu neckbone is great for soup, stews and casseroles. Emu Meat is a healthy meat also for your pet.

Click on the industry cuts below and see the other cuts.

Australian farmed emu meat is sold to the best restaurants around the world. It is a very versatile meat that can be prepared in the full range of international cuisines. As emu meat is low in fat, it is cooked quickly for melt in your mouth flavour. To enjoy the distinctive flavour of emu meat there is no need to add sauces and spices, however if preferred, emu meat can be served with any of your favorite sauces or marinades.

Emu meat is one of the richest sources of Iron, it is extremely low in fat and has virtually no cholesterol. The healthy, natural environment in which Australian farm bred emus are raised and the quality diet they are fed, produce a low fat, low cholesterol, high iron, meat of exceptional flavour and tenderness.

Click here to see the Emu industry cuts

Scroll down further for Nurtitional Valuatin of Emu Meat

Hi, I was recently at your farm and bought some emu joints and meats to experiment with… we used some this weekend to trial recipes and I thought you would be interested in the results.  As I mentioned when I was there, we use a fire oven to cook with the family and we also keep records of our recipes to compile a book to help other ‘fire oven’ cooks. My son and I came up with this basic recipe for roasting emu neck joints and were absolutely delighted with the results. It has now gone into our recipe collection and I thought you also would enjoy the results. Please feel free to share. The chef is Mike Irving (Fentons Restaurant, Ipswich) and his mum  J  Jan Irving (mum)  Baked Emu and Crushed Pumpkin Ingredience 1 kg of Emu neckHalf a pumpkin1-2 ltr chicken or vegetable stock½ - 1 cup red wine, or port3-4 cloves garlic, peeled and sliced thinly1 onionFlour, Salt and Pepper to tasteSmall quantity of fat or oil to fry Recommended seasoning:  Garam Masala; Golden Syrup.

1. Cut the pumpkin into roasting sized portions, removing the pumpkin skin and layer these into the base of an enamel roasting pan, one with a lid suitable for the fire oven. Mix flour, salt and pepper together to coat the emu neck joints generously. Heat a small quantity of oil or fat in a frying pan, amount dependant on amount of flour used. We are looking to consequently form a gravy rue from the remaining seasoned flour and fat. Brown the emu joints, turning them till the coating flour is browned satisfactorily. Setting them aside when browned, on top of the cut pumpkin bed. Slice or chop your onion into pleasing sized pieces and in the fat and residual flour in your frying pan, fry off your onion and sliced garlic cloves.  Add any remaining seasoned flour, that used to flour and season your emu joints and brown this in the oil or fat, adding more oil if required to form a rue as with a gravy base. Once a satisfactory colour is achieved, make your gravy by adding the vegetable stock and red wine or port to flavour. You may also add parisian essence to achieve the desired browning if you feel the colour is too light. Taste your gravy, and flavour as desired.  A flavouring with Garam Masala and a tablespoon of golden syrup/brown sugar or molasses can also enhance the dish. Salt and Pepper to taste. Pour your gravy over the neck joints and place the dish into the fire oven, lid on.  A moderate to slow oven is desired and place the dish away from any flame. As this is a slow cooking dish and emu a meat that requires a moist cooking environment, it is best if you check the dish each hour, turning the joints into the gravy to prevent burning or drying out. I cook this dish for 3 hrs or more, in a cooling oven.
2. Serve with winter vegetables or warm salad and crusty bread.  Delicious!!!

The Pumpkin will break down somewhat during the slow cooking process and help to flavour and create the delicious gravy around your emu joint. Many guests who normally do not enjoy the unique flavour of pumpkin, comment on how when served in this manner they find it not only palatable but delightful.The meat should fall easily away from the bone and this is a dish where we encourage sucking on the remnant bone joints and lots of licking of fingers, best served with a nice red wine.

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