Emu
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Emu Common Cuts
FAN AND FLAT FILLET
Ideal for pan frying or BBQ and stir-fries.
EMU RUMP
A lesser cut than Fan and Flat fillet but still suitable for pan frying or BBQ and stir-fries.
EMU MIXED STEAK
Mixed steak is all the other fillets and steak cuts off the emu. They can be diced are suitable for wet dishes and can also be pan fried and BBQ. They are best marinated 20-30 minutes to soften.
DICED
From the mixed steak, diced meat is used for wet dishes such as casseroles and curries. Sear gently then cook at low temperature for 1 hour @100C.
EMU MINCE
Ideal for pan frying, pasta sauces or rissoles.
Emu Cooking Tips
IT’S LEAN, DON’T OVER COOK IT
Emu is like other game. It is very low in fat and is best served medium-rare it will tend to dry out if overcooked.
DON’T COOK COLD
Bring the meat to room temperature before cooking it.
OIL THE MEAT NOT THE PAN
When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness and cook to rare.
Take of the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content.
KEEP STIR FRY MOVING
Cooking an Emu stir-fry only takes a couple of minutes cooking on a high heat – just remember to
keep the meat moving in the pan or wok to avoid over-cooking.
REST IT
After cooking Emu, let it rest, covered, for 5-10 minutes to allow the juices to evenly
disperse.
Emu - Size & Packaging Information
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