Emu Oil: A Natural Wonder!
Emu is a high-protein, low-fat, nutrient-packed red meat. It is also an economical to buy; you are buying meat, not fat, skin or bone. There is very little shrinkage so you can use three fourths the amount of emu versus other meats. The tenderness and texture of emu meat enable it to be prepared in a variety of ways. Emu requires shorter cooking times and lower temperatures. It is best prepared lightly grilled, pan fried, or sautéed. When grilling emu, cook it to a medium rare to light medium (150º to 160º). For well-done, a moist heat cooking method is recommended.
Fully cooked emu meat will retain a deep red color so care should be taken to avoid overcooking. Marinade time is reduced as emu retains flavors better then most conventional meats. The mild flavoured meat responds especially well to sweet marinades.
WISCONSIN STUDY SAYS EMU MEAT LOWER IN FAT, HIGHER IN PROTEIN AND OTHER NUTRITIONAL NEEDS - - Two Year Study Completed. (click on Nutritional Comparison below to see chart.)
Some say emu meat is a nutritional goldmine. Others call it the super food of the New Millennium. Recent results from a study of alternative red meats by The University of Wisconsin-Madison confirm early reports and studies, finding emu lower in fat and higher in protein and other nutrients -- when compared with bison, venison, elk and ostrich. The American Heart Association has included emu in its listing of heart-healthy meats, and Barry Sears, internationally-known author of The Zone included emu in his diet recommendations.