Free Range
Emu Farm

Toodyay, 6566 West Aust
ABN 20 608 808 281

 

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Meat Cuts

Note: The Department of Agriculture (Western Australia) produce a document "Register of Approved Emu Cuts and Items" containing the following images and details on how to dissect the carcase. Phone AQIS for more details on (08) 9425 5833.

Emu meat is a high quality red meat, pleasing to the palate. It has a finer texture than beef and is two to three times higher in iron content. The meat has a low fat content of less than 3% and less than 150 calories per 100gms. It is also low in cholesterol with less than 50mg per 100gms. Therefore if you are looking for a healthy, nutritious, low fat meal, with a distinctive taste, emu meat is the perfect product.

Emu Meat Products are prepared in licensed abattoirs under strict control to ensure a cosistent, high quality product. State and Federal meat inspection services closely monitor the abattoir operations. Cuts are prepared to customers' requirements in accordance with the Register of Approved Emu Cuts and Items which provides a standard meat trading language for the industry. A detailed list of cuts can be found below. These meat products are available from our farm shop. Please visit our Product page for pricing details.

Farm-bred emus are raised on wholesome grain-based rations, occasionally supplemented with pasture. The natural environment in which emus are reared and the quality diet they are fed, produce the distinctive, slightly gamey flavour of emu meat and its characteristic tenderness. The tenderness and texture of emu meat means that it is very versatile and can be prepared in the full range of international cuisines. For example, most cuts can be lightly grilled or pan fried. However, because emu meat is so low in fat, care must be taken not to over cook it. It is best served slightly rare. As a farmed native bird, emu meat is ideal for the health-conscious consumer, as shown in the following table.

Analysis Ostrich
Emu
Pork Beef Poultry Deer Fish
Water (%)
75.4
73.6
70
75
73-75
74.5-75.1
82
Fat (%)
1.2
1.7-4.5
25
2-14.7
1-3
3.3
1
Protein (%)
21.7
21.2
18-28
18-22
23-24
20.6
16
Collagen
0.37
1.1-2.0
0.5
1.24
Magnesium mg/100g
28.7-30.9
17-25
20
20-27
29
25-50
Phosphorus mg/100g
480-490
249
240-500
Potassium mg/100g
313.5-317
330
250-400
Cholesterol mg/100g
37.8
39-48
80-105
63
64-90
Calcium mg/100g
4.5-7.7
10
10
8-17
7
20-40
Energy (Kj/100g)
438
471-531
1335.8
657.6
478.6
494
397.4
Calories (Kcal/100g)
104.7
113-127
319.3
157.2
114.44
108
70-120
* Source: ADRIQ Quimper (France)

The Emu Carcase (PDF File - may take a little time to load)                                                         click here for order form
This diagram shows the full carcase and the various dissections into sides, then forequarters and hindquarters, and further cuts shown in the following.

Meat Cut Best Cooking Method
Hindquarter - Drum and Thigh
See below
Forequarter
Roasting
Striploin (from the Forequarter) Roasting and casseroles

The Emu Thigh (PDF File - may take a little time to load)
This file shows the dissection of the thigh into the various fillets.

Meat Cut Best Cooking Method
Inside Fillet Suitable for stir fries, antipasto dishes and excellent for kebabs.
Fan Fillet This cut is equivalent to the beef eye fillet and is ideal pan fried or grilled like steak.
Oyster Fillet These larger cuts are ideal for slicing as steak or for quick roasting.
Flat Fillet Suitable for stir fries, antipasto dishes and excellent for kebabs.
Flat Rump These larger cuts are ideal for slicing as steak or for quick roasting.
Round These larger cuts are ideal for slicing as steak or for quick roasting.
Full Rump These larger cuts are ideal for slicing as steak or for quick roasting.
Outside Fillet Suitable for stir fries, antipasto dishes and excellent for kebabs.

The Emu Drum (PDF File - may take a little time to load)
This file shows the dissection of the emu drum.

Meat Cut Best Cooking Method
Inside Drum

These cuts are all coated with a sinew which must be removed prior to cooking - using a very sharp knife.

These cuts are ideal for mincing, making biltong and for slow cooking.

Inner mid drum
Inner outside drum
Mid drum
Outside drum
Drum Strap

shows the dissection of the drum into various sections.

(You'll need the free Adobe Acrobat reader from here, if you don't have it).
(adobe acrobat)

 

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Designed by:
Roz Bailey

 


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