Below is the incubation room, where eggs are kept at the perfect temperature for hatching. The eggs are amazing to cook with, and many artists carve intricate designs in the greenish-black shell. The feathers are sold for decoration and for fly-tying. The oil is healing, anti-inflammatory, moisturizing, and is being used in a wide variety of products. We bought some emu meat and eggs from Bill, and made a great dinner.
Emu meat is very lean, so it really benefits from a marinade.
The flesh is dark and fine-grained, with a flavour similar to ostrich. One must also be careful not to overcook this meat, as it will become quite dry and tough. With the eggs, we made vanilla creme brulee, following the recipe for ostrich egg brulee. Emus are native to the Australian outback, but are now being raised all over North America.