Diabetic Friendly and Heart Healthy
Emu is a very lean (97% fat free) red meat similar to beef in both taste and appearance. Emu are higher in protein, vitamin C
and iron compared to beef; lower in cholesterol compared to chicken. Emu gives red meat lovers what they want and health
conscious consumers what they need. The American Heart Association recognizes emu meat as a heart healthy meat.
and iron compared to beef; lower in cholesterol compared to chicken. Emu gives red meat lovers what they want and health
conscious consumers what they need. The American Heart Association recognizes emu meat as a heart healthy meat.
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RIO BREAKFAST SHAKE
Rio Breakfast Shake
see recipe below
* 2 Texas Red Grapefruit
* 1 cup peeled & diced ripe mango
* 1 medium banana
* 8 ounces non-fat strawberry banana
yogurt
* 2 tablespoons honey
* 1 cup crushed ice
* 1/2 teaspoon vanilla extract thin
slice of grapefruit, halved for garnish
juice grapefruit, measure 1-1/3 cups
juice. In a blender jar, combine
grapefruit juice with mango, banana,
yogurt, 2 tablespoons honey, ice and
vanilla; whirl until smooth. Sweeten
with. additional honey, if desired.
Peel and section one grapefruit and one
orange over a bowl, reserving juice. Set
sections aside. Measure grapefruit
juice; squeeze enough juice from
other grapefruit to equal 6 tablespoons
juice. Measure orange juice; squeeze
enough juice from remaining orange to
equal 6 tablespoons juice. Set aside.
Combine sugar, cornstarch and salt in a
sauce pan; stir in juices and water.
Cook over medium heat, stirring
constantly, until thickened and
bubbly. Add butter and stir until
melted. Stir in grapefruit, orange
sections and pecans. Serve warm
or at room temperature. Serve
over pound cake, shortcake, bread
pudding or even pancakes.
Yield: About 2 cups
Peel and section one grapefruit and one
orange over a bowl, reserving juice. Set
sections aside. Measure grapefruit
juice; squeeze enough juice from
other grapefruit to equal 6 tablespoons
juice. Measure orange juice;
squeeze enough juice from remaining
orange to equal 6 tablespoons juice.
Set aside. Combine sugar, cornstarch
and salt in a sauce pan; stir in juices
and water. Cook over medium heat,
stirring constantly, until thickened and
bubbly. Add butter and stir until
melted. Stir in grapefruit, orange
sections and pecans. Serve warm
or at room temperature. Serve over
pound cake, shortcake, bread pudding
or even pancakes.
Yield: About 2 cups
see recipe below
* 2 Texas Red Grapefruit
* 1 cup peeled & diced ripe mango
* 1 medium banana
* 8 ounces non-fat strawberry banana
yogurt
* 2 tablespoons honey
* 1 cup crushed ice
* 1/2 teaspoon vanilla extract thin
slice of grapefruit, halved for garnish
juice grapefruit, measure 1-1/3 cups
juice. In a blender jar, combine
grapefruit juice with mango, banana,
yogurt, 2 tablespoons honey, ice and
vanilla; whirl until smooth. Sweeten
with. additional honey, if desired.
Peel and section one grapefruit and one
orange over a bowl, reserving juice. Set
sections aside. Measure grapefruit
juice; squeeze enough juice from
other grapefruit to equal 6 tablespoons
juice. Measure orange juice; squeeze
enough juice from remaining orange to
equal 6 tablespoons juice. Set aside.
Combine sugar, cornstarch and salt in a
sauce pan; stir in juices and water.
Cook over medium heat, stirring
constantly, until thickened and
bubbly. Add butter and stir until
melted. Stir in grapefruit, orange
sections and pecans. Serve warm
or at room temperature. Serve
over pound cake, shortcake, bread
pudding or even pancakes.
Yield: About 2 cups
Peel and section one grapefruit and one
orange over a bowl, reserving juice. Set
sections aside. Measure grapefruit
juice; squeeze enough juice from
other grapefruit to equal 6 tablespoons
juice. Measure orange juice;
squeeze enough juice from remaining
orange to equal 6 tablespoons juice.
Set aside. Combine sugar, cornstarch
and salt in a sauce pan; stir in juices
and water. Cook over medium heat,
stirring constantly, until thickened and
bubbly. Add butter and stir until
melted. Stir in grapefruit, orange
sections and pecans. Serve warm
or at room temperature. Serve over
pound cake, shortcake, bread pudding
or even pancakes.
Yield: About 2 cups
| The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried. Though emu meat has similar characteristics to extra lean beef, there are also some differences. Emu meat is very dark with little or no marbling. Since most fat is deposited in a layer between the meat and the hide, the meat has very little fat even on the outside of the cut. Since emu is low in fat, it doesn't need to be cooked as long or with as high a temperature as most other meats. For broiling a steak, move the broiler rack down one notch from where you would broil beef. Turn the steak quicker than you would turn a beef steak. Emu is best when cooked rare to medium rare. Chopped or ground emu will cook faster than beef. Since it contains very little fat, it should be cooked at low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking. |
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PLEASE CALL TOLL FREE 1-866-690-8015 OR E-MAIL FOR SHIPPING DETAILS. ALL MEAT GUARANTEED AND
SHIPPED IN REUSEABLE INSULATED PACKAGING
SHIPPED IN REUSEABLE INSULATED PACKAGING
