Gourmet Emu Meat Cuts
Fan & Flat Fillets - Tender prime fillet similar to scotch fillet or undercut steak. The Fan fillet is fine grained while the Flat fillet  is fine-medium grained. Best experienced on the barbeque or on a hot plate.

Inside & Outside Fillets - Flavoursome fillets, great in stir-fries, casseroles, curries, roasts, or simply on the hot plate.

Flat Rump & Oyster Fillet - Hearty, full bodied cuts, great in casseroles, curries, stir-fries or simply on the hot plate.

Mixed Steak & Drum Steak - Lean and healthy, perfect for stir-fries, Asian style dishes, shashliks or satays.

Boneless Trim - Ideal for mincing, patties, sausages, making smallgoods or slow cooking in casseroles.

Gourmet Emu Sausages
Mountain Pepper & Native Thyme - Spicy, delicious Australian flavours for a truly Aussie taste.

Herb & Garlic - Flavoursome, yet not overpowering.

Also Available
Emu Rissoles - Pepper & Honey - Delicate flavours with a bread crumb coating providing a crunchy, golden crust when cooked.

Emu Burgers - Made for your convenience.

Smoked Emu Roll - Great tasting.

How to Cook Gourmet Emu Meat
Emu Meat is very low in fat, so care needs to be taken during preparation to ensure the great taste and texture is maintained. Cook quickly and at a high temperature to preserve the natural flavours and juices.
Emu meat is best served on the rare side.

Cut the meat to a thickness of 1.5cm

Lightly baste in Emu Tracks Omega Oil
(or other high quality oil)

Heat the pan to a very high temperature

Sear both sides of the meat and then     
    cook only for a further couple of minutes 

When the juices rise from the meat it’s     
    cooked
                                                   
Serve as a steak or cut across the grain and
accompany it with your favourite side dish and a glass of wine.