Meat Emu Meat A red meat that is noticeably lacking in the fat marbling of beef that we have become so acustomed to seeing in the meat departments of local grocery stores. The fat is separated by a membrane from the muscle and is removed in the processing plant to be used for the rendering of emu oil. Tauted as an alternative to chicken or turkey because of its low cholesterol and fat levels, emu also replaces our need for a health-conscious red meat at our tables. The taste is very similiar to beef. There is no wild or gamey taste because these are not wild birds.
Meat reaching the consumer is from pen raised birds.
The following food values are supplied by the Dept. of Agriculture, Western Australia, and are given in percentages which makes comparison to any label on a package of turkey, chicken, or beef at the store very easy. 471 - 531 As seen by the above paragraph, emu is an extremely healthy choice in meat. Using a paper towel to wipe up a blood drop doesn t remove any materials that bacteria use to grow on. If you are placeing it in the freezer, be sure to double wrap the product. After all, freezer burn destorys the taste of any product as well as alters its physical make-up.