Nationwide U.S. Source for
Emu Meat
Emu Meat
| 0The ARG Emu News and EMU Meat Recipes--Contributed by Wisconsin Emu Association |
All Meat USDA & State Inspected
| The best in USDA and State Inspected Emu Meat. To order |
Cooking tips for emu meat
Dry Heat used for fan fillet, top
loin, and inside strip.
Moist Heat used for round and
rump.
Dry Heat used for fan fillet, top
loin, and inside strip.
Moist Heat used for round and
rump.
Emu meat is 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 150 and 160
degrees F (66-71C). 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 emu for a
couple of hours, refrigerated, in
a little wine or stock and fresh
herbs and garlic before cooking.
* Add a dry rub on the meat,
then let them sit in the
refrigerator for a couple of hours
before grilling. Here are two
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.
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 150 and 160
degrees F (66-71C). 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 emu for a
couple of hours, refrigerated, in
a little wine or stock and fresh
herbs and garlic before cooking.
* Add a dry rub on the meat,
then let them sit in the
refrigerator for a couple of hours
before grilling. Here are two
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, THE Natural Alternative™ for the Backyard Grill
A hot new food for the outdoor cooking season
Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day,
Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust
and hand Mom the rack to clean, usually at her insistence since the blackened grime “added
flavor” and “the fire would burn off any germs.” She would carry it at arms length into the house
where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot
dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato
slices, pickles and any condiments were Mom’s domain. According to the Barbeque Industry
Association, things have changed. Three out of four American homeowners own a grill and
over half of those owners cook out all year round, sometimes as often as 5 times a month
during the traditional cookout season.
While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true
aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork
and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new
‘hot foods’ for the out-door cooking season.
A red meat recognized as Heart Healthy™ by the American
Heart Association, emu ranked best
in 15 out of 20 essential nutrients in a USDA funded study at
the University of Wisconsin.
“Emu came out lower in fat, including saturated fats, but
higher in protein,” reports American
Emu Association president Gerald Edwards. “It was also
higher in iron and several other
essential vitamins than the other six meats tested.”
The best way to grill this lean red meat? According to
Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of
emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower
temperature than traditional meats.
“When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says
Bourgeois. “Fully cooked emu will retain a deep red color so care should be taken to avoid over
cooking. If you want well done, use a moist cooking method.” According to Bourgeois,
marinade time is reduced as emu retains flavors better than most conventional meats. “Emu
is mild flavored and responds especially well to sweet marinades," says Bourgeois.
Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan
steaks, medallions, roast, ground and more. For additional information about emu meat, its
overall health benefits, recipes or location of retail emu meat outlets, visit the industry website
at www.aea-emu.org.
For local information, visit the Wisconsin Emu Association website www.wiscea.org or
phone: 1-866-608-8224
ABOUT THE AMERICAN EMU ASSOCIATION
Founded in 1989, the AEA is a 700 member nonprofit organization of breeders, producers and
marketers of emu meat, oil and other food by-products. AEA's mission is to establish value of
emu products through research, market development and industry positioning. A Board of
Directors elected by its members governs all AEA activities. Through the voluntary efforts of its
members, the AEA has worked to develop a consistent numbering system and nomenclature
for cuts of meat, gained mandatory USDA inspection of emu meat at processing, gained
acceptance for the emu into the National Poultry Improvement Plan, has established
international trade rules for emu oil and created an Oil Certification Program to ensure the
consumer a safe product. The AEA publishes the EMUpdate, a bimonthly newsletter, several
industry flyers and sales aids along with the National Symposium handouts.
__________________________________________
Companion to press release:
EMU STEAKS
Grilled Sesame Ginger Steak
4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or ½ tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium
Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting
frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add
the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.
Barbecued Flat Filet Steak with Chutney-Bourbon Glaze
1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 ½ Tbsp. rice wine vinegar
1 ½ tsp. hot pepper sauce
¼ tsp. salt
2 garlic cloves, crushed
Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag.
Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill
or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut
filet diagonally against the grain in very thin slices and keep warm. In a saucepan add
marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with
filet slices. Serves 4.
Cajun Steak
4 (4 oz.) emu steaks
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
1/8 tsp. pepper
¼ tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce
Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or
broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic
powder and hot sauce. Spoon over steaks before serving. Serves 4.
Grilled Emu Steaks
4 emu fillet
½ can frozen lemonade
¼ can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)
Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3
hours. Cook on grill to desired doneness. Serves 4.
Teriyaki Emu Steaks
1 (16 oz.) emu pan fillet
2/3 c. soy sauce
¼ c. salad oil
2 Tbsp. Grandma’s unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced
Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least
once. Grill to desired doneness. Slice and serve. Serves 4.
KABOBS
Emu Steak Kabobs
12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbsp. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper
flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours,
stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes,
mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is
medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve
immediately. Serves 4.
Waller Kabobs
2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper
Cut the filets into approximately 1 ¾ to 1 ½ inch cubes, place cubes in a bowl and add Italian
dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell
peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to ½ inch thick
slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets
and vegetable onto skewers alternating the pieces into slices for color variation. Place over
grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the
vegetables are done. Remove from grill and serve. Serves 8 to 10.
BURGERS
You can use ground emu the same way you use very lean ground beef.
Emu Burgers
1 ½ lb. ground emu
½ c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. liquid smoke, optional
Combine all ingredients with the ground emu and mix well. Shape into patties and grill.
Serves 6.
Deviled Emu Burgers
2 lb. Ground Emu
¾ c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
½ c. finely chopped green onions
½ c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs
In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu,
onions, eggs, breadcrumbs and ½ cup of the dressing/mustard mixture. Shape the meat into 8
patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing
mixture, until desired doneness is reached.
Serves 8.
Emu Cheeseburgers
2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix
Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the
dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use ½
cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve
with your favorite garnishments. Serves 8.
This information contributed by the President of the Wisconsin Emu Association , Mrs.
Joylene Reavis
The best in USDA and State Inspected Emu Meat. To order
A hot new food for the outdoor cooking season
Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day,
Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust
and hand Mom the rack to clean, usually at her insistence since the blackened grime “added
flavor” and “the fire would burn off any germs.” She would carry it at arms length into the house
where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot
dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato
slices, pickles and any condiments were Mom’s domain. According to the Barbeque Industry
Association, things have changed. Three out of four American homeowners own a grill and
over half of those owners cook out all year round, sometimes as often as 5 times a month
during the traditional cookout season.
While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true
aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork
and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new
‘hot foods’ for the out-door cooking season.
A red meat recognized as Heart Healthy™ by the American
Heart Association, emu ranked best
in 15 out of 20 essential nutrients in a USDA funded study at
the University of Wisconsin.
“Emu came out lower in fat, including saturated fats, but
higher in protein,” reports American
Emu Association president Gerald Edwards. “It was also
higher in iron and several other
essential vitamins than the other six meats tested.”
The best way to grill this lean red meat? According to
Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of
emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower
temperature than traditional meats.
“When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says
Bourgeois. “Fully cooked emu will retain a deep red color so care should be taken to avoid over
cooking. If you want well done, use a moist cooking method.” According to Bourgeois,
marinade time is reduced as emu retains flavors better than most conventional meats. “Emu
is mild flavored and responds especially well to sweet marinades," says Bourgeois.
Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan
steaks, medallions, roast, ground and more. For additional information about emu meat, its
overall health benefits, recipes or location of retail emu meat outlets, visit the industry website
at www.aea-emu.org.
For local information, visit the Wisconsin Emu Association website www.wiscea.org or
phone: 1-866-608-8224
ABOUT THE AMERICAN EMU ASSOCIATION
Founded in 1989, the AEA is a 700 member nonprofit organization of breeders, producers and
marketers of emu meat, oil and other food by-products. AEA's mission is to establish value of
emu products through research, market development and industry positioning. A Board of
Directors elected by its members governs all AEA activities. Through the voluntary efforts of its
members, the AEA has worked to develop a consistent numbering system and nomenclature
for cuts of meat, gained mandatory USDA inspection of emu meat at processing, gained
acceptance for the emu into the National Poultry Improvement Plan, has established
international trade rules for emu oil and created an Oil Certification Program to ensure the
consumer a safe product. The AEA publishes the EMUpdate, a bimonthly newsletter, several
industry flyers and sales aids along with the National Symposium handouts.
__________________________________________
Companion to press release:
EMU STEAKS
Grilled Sesame Ginger Steak
4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or ½ tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium
Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting
frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add
the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.
Barbecued Flat Filet Steak with Chutney-Bourbon Glaze
1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 ½ Tbsp. rice wine vinegar
1 ½ tsp. hot pepper sauce
¼ tsp. salt
2 garlic cloves, crushed
Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag.
Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill
or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut
filet diagonally against the grain in very thin slices and keep warm. In a saucepan add
marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with
filet slices. Serves 4.
Cajun Steak
4 (4 oz.) emu steaks
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
1/8 tsp. pepper
¼ tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce
Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or
broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic
powder and hot sauce. Spoon over steaks before serving. Serves 4.
Grilled Emu Steaks
4 emu fillet
½ can frozen lemonade
¼ can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)
Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3
hours. Cook on grill to desired doneness. Serves 4.
Teriyaki Emu Steaks
1 (16 oz.) emu pan fillet
2/3 c. soy sauce
¼ c. salad oil
2 Tbsp. Grandma’s unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced
Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least
once. Grill to desired doneness. Slice and serve. Serves 4.
KABOBS
Emu Steak Kabobs
12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbsp. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper
flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours,
stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes,
mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is
medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve
immediately. Serves 4.
Waller Kabobs
2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper
Cut the filets into approximately 1 ¾ to 1 ½ inch cubes, place cubes in a bowl and add Italian
dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell
peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to ½ inch thick
slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets
and vegetable onto skewers alternating the pieces into slices for color variation. Place over
grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the
vegetables are done. Remove from grill and serve. Serves 8 to 10.
BURGERS
You can use ground emu the same way you use very lean ground beef.
Emu Burgers
1 ½ lb. ground emu
½ c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. liquid smoke, optional
Combine all ingredients with the ground emu and mix well. Shape into patties and grill.
Serves 6.
Deviled Emu Burgers
2 lb. Ground Emu
¾ c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
½ c. finely chopped green onions
½ c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs
In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu,
onions, eggs, breadcrumbs and ½ cup of the dressing/mustard mixture. Shape the meat into 8
patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing
mixture, until desired doneness is reached.
Serves 8.
Emu Cheeseburgers
2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix
Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the
dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use ½
cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve
with your favorite garnishments. Serves 8.
This information contributed by the President of the Wisconsin Emu Association , Mrs.
Joylene Reavis
The best in USDA and State Inspected Emu Meat. To order
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Mahindra Tractors DEALERS
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New Holland Tractors DEALERS
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TYM Tractors DEALERS
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Ford Tractor Parts
Hay Report
Hay Tarps
Lawn and Outdoor
Organic Fire Ant Killer
Vinyl Fencing
Floating Boat Docks
Get Cheap Gas
Health
RAE'lex Health Care
Arthritis Pain Relief
What is emu oil ?
Melanoma Skin Cancer
Skin Disorders
Ezcema Information
Food
USDA Emu
Commentary
What is so great about America
Red Skelton "The Pledge"
Life Begins Here
Charlie Daniels
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