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Emu Meat

Are you searching for Emu Bird Meat? We assure to serve you in the best possible way. We offer fresh Emu Meat that is juicy, tender and flavorful. Low in fat and high nutritional content is the chief characteristics due to which Emu meat is highly demanded by our customers. Available in two types fresh and frozen, emu bird meat is highly demanded by our customers. In addition to this, we ensure safe and prompt delivery of meat to the particular destination. We are counted as one of the most trusted Natural Frozen Meat Suppliers from India.

Emu meat is tender, juicy, and flavourful, it is low in fat and very nutritional compared to others meats, poultry and fish. Emu ranks high in iron and protein and low in cholesterol. Take a look at the following chart for comparisons of nutritonal information.
Dietary Guidelines to a Heart Healthy Lifestyle Recommended by American Heart Association. Comparison of Nutritional Information Serving Size : 100g (3.5 oz)


Emu Chicken Lean Pork Lamb
Fats (g) 2.4 3.5 25.0 23.4 gr
Protein (%) 20.9 20.1 20.2 16.6
Energy (kj) 446.5 125.0 147.0
Calories 106.2 125.0 147.0 282.0
Iron (mg) 3.0 1.0 1.0 1.55
Cholesterol (mg) 51.7 80.0 65.0 73 mg
The American Heart Association recently included emu meat in its listing of heart-healthy meats, said Williams, and Barry Sears, internationally-known author of The Zone recently included emu meat in his diet recommendations. So, we were hopeful that emu would be a positive in this study. What we didn't anticipate was emu meat's nutritional values when compared to other meats.

For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid high fat and cholesterol, there is another choice. Similar in taste and texture to lean beef, red emu meat has more protein and less calories and sodium than most other red meat. Emu meat is a heart-healthy alternative to conventional red meat.
The Select Cuts
The tenderest cuts of emu meat are the fan filet and top loin. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145º to 160º F internal temperature as measured by a meat thermometer). For those who prefer meat that is well done, a moist heat cooking method is recommended.
Emu meat adapts well to many recipes. Because of its mild flavor emu meat accepts most seasonings. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.

Emu Recipes
Roasted Emu Roast

  • 5 to 6 lb. emu roast

  • 2 Tbsp. garlic

  • 1 Tbsp. salt

  • 1 Tbsp. pepper

  • 2 Tbsp. thyme

  • 2 Tbsp. rosemary

  • 2 Tbsp. basil

  • 2 Tbsp. parsley

  • ¼ cup olive oil

  • 2 cups red wine

  • Mix dry spices together. Spread half of the spice mixture onto the roast and cover. Marinade for 4-6 hours in the refrigerator. Remove the roast and place into a roasting pan. Preheat oven to 350º F. Re-season roast with remaining spices. Add olive oil and wine. Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160º. Baste every 20-30 minutes with pan juices. Serves 8-10.

    Emu Orient
  • 2 1-lb.emu fan fillet steaks

  • 2 Tbsp. soy sauce

  • 2 tsp. lime juice, freshly squeezed

  • 1 tsp. fresh ginger, grated

  • 2 cups hot cooked rice

  • Marinade emu steaks overnight in refrigerator in soy sauce, lime juice and ginger. Cut emu steaks in ½-inch strips; place on plate and cover. In microwave, cook on medium setting for about 6 minutes or until done. Place meat on rice to serve. Serves 3-4.

    Emu Kebabs
  • 1 lb. emu fillet

  • 1 onion, chopped

  • 1 inch fresh ginger root, grated

  • 3 Tbsp. lemon juice

  • 4 Tbsp. soy sauce

  • 3 Tbsp. brown sugar

  • 1 tsp. sesame oil

  • Mix together marinade ingredients. Cut emu fillet into cubes. Marinade meat for 1 hour in refrigerator. Thread meat onto bamboo skewers (previously soaked in water for 10 minutes). Broil or grill over hot coals, brushing with marinade, until done. Serves 4.

    Spicy Roasted Emu
  • 2 small emu fillets

  • ½ tsp. cardamom seeds

  • 2 tsp. Juniper berries

  • 1 Tbsp. cracked pepper

  • 2 tsp. coriander seeds

  • 2 cloves garlic

  • 2 Tbsp. flavored vinegar (either balsamic or raspberry)

  • 1 Tbsp. olive oil

  • Crush spices and garlic together. Rub mixture liberally over fillets, coating thickly. Refrigerate for one or two hours. Heat olive oil in pan; when hot add fillets and sear on all sides. Transfer to baking dish and cook in a hot oven (450º F) for 8-12 minutes. Remove from baking dish and allow meat to set by standing in a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with Balsamic Jus Sauce.

    Balsamic Jus Sauce
  • 1 cup low-fat beef broth

  • 1 cup port or red wine

  • 1 Tbsp. red currant jelly

  • 2-3 tsp. balsamic vinegar to taste

  • ¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp. fat-free natural butter flavor sprinkles and increase wine to 1½ cup)

  • Boil stock, wine and red currant jelly together until mixture thickens and is reduced by one-third. Whisk in butter cubes or butter sprinkles, a few cubes or tablespoons at a time. Add balsamic vinegar.

    Emu Valencia
  • 1 cup chopped raw carrot

  • 1 cup chopped onion

  • 3 cloves garlic, minced

  • 1 cup chopped celery

  • 1/2 cup chopped green pepper

  • 1 can (4 oz) mushrooms

  • 1 orange, peeled, seeded and diced

  • 1/2 cup orange juice concentrate

  • 1/2 cup water

  • 2 teaspoons oregano

  • 4 emu steaks, tenderized vegetable oil - enough for saute

  • Lightly grease a large casserole.
    Saute carrot until tender. Add onion, garlic, celery and green pepper until tender. Add mushrooms, orange, orange juice, water and oregano. Simmer 30 minutes, stirring occasionally. Place emu steaks in casserole. Cover with sauce. Bake covered at 350 degrees for 1 hour. Serves 4.
    The following are the best cooking methods for various cuts of emu meat :

    Cooking Method
    Dry Heat
    Moist Heat

    Meat Cut
    Fan fillet, top loin, inside strip
    Round, Rump

    Cuts and cooking methods
    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 - 71 C). 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 it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking.

  • Add a dry rub on these meats, 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.

  • The following are the best cooking methods for various cuts of emu meat :

    Cooking Method
    Dry Heat
    Moist Heat

    Meat Cut
    Fan fillet, top loin, inside strip
    Round, Rump
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