How To Cook Emu Meat For Best Results

With the raised awareness of the need to eat better and lead a healthier lifestyle, the focus has fallen squarely on emu meat. Not only is it virtually fat-free, it is filled to the brim with vitamins, minerals, anti-oxidants and needful fatty acids. It contains no intramuscular fat, and is low in cholesterol. Therefore, although emu meat is classified as a red meat, it is a much healthier alternative to beef and most other red meats.

To retain the benefits of the vitamins and other healthy attributes, and in order to keep each cut succulent and tender, it is very important not to overcook the dishes. Because the meat is fat-free, it does dry out easily when cooked incorrectly. It is not a healthy idea to cook emu meat with too much fat, as you want to keep the healthy alternative of low-fat meat.

Let us consider a few guidelines when preparing emu meat:

• Vacuum packing is preferable whenever possible. Vacuum packed emu meat will keep for up to 4 weeks in the refrigerator and up to 9 months in the deep freeze.

• Defrost completely before cooking.

• Rinse the meat under cold water, and pat dry before cooking.

• Slice emu steaks thinly, or make a butterfly cut, opening out the meat and flattening it. This allows for faster cooking time.

Emu meat is very versatile, and can be used as a replacement for most beef and other red meat dishes. But because it does not shrink noticeably during the cooking process, it is important to adjust the portion sizes to account for this non-shrinkage.

Emu meat accepts flavoring and seasoning well, and absorbs marinades efficiently and quickly. Marinating is highly desirable for certain dishes, as it prevents the meat from drying out during preparation. This is especially true for meat being grilled on a barbecue. Marinate for at least 30 minutes. A good basic marinade consists of equal parts of olive oil, vinegar or lemon juice and sugar or honey. Add salt and other seasonings to taste. A good combination includes honey and mustard or lemon and herbs.

Minced emu meat cooks very well, and can be used in the making of burgers, or meatballs. Lasagna and other baked dishes are also easy to make from ground meat. When pan-frying mince, remember that it cooks very quickly, and care must be taken to not overcook it, and thereby dry out the meat too much.

This meat will continue cooking after it has been removed from heat. Remove the meat from the heat source while the meat is still little pink in the middle. Allow to set for a few minutes before serving. By this time the meat will be thoroughly cooked and still tender and succulent.

Emu has a grain that is a bit finer than that of beef, but otherwise the texture and taste is very similar to beef. Remember to cut against the grain, as with any red meat.

Emu meat is truly a healthy and versatile alternative to many sources of meat protein available in supermarkets and specialty stores today. Do not be shy in experimenting with your emu meat, in creating the most amazing gourmet dishes.

For more information on emu farming, check out this ebook entitled How to Start An Emu Farm.

Alan B. Stables is a freelance writer on alternative agriculture, has organized alternative agriculture events and has also been a guest speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to market agricultural produce for maximum returns.

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