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These large 5 foot tall, flightless birds are native to Australia where for thousands of years they provided aborigines with food, clothes and medicine. They were first imported to the United States in the 1930's.
There are many advantages to raising emus: they are a natural free-range meat animal with small land requirements and multiple yearly births with a very high survival rate. Emus are very hardy and are not susceptible to many diseases affecting other farm animals.
Emu is a red meat, very high in iron and protein and very low in fat and cholesterol (even lower than chicken or turkey). The texture and mild flavor is similar to lean beef with no marbling. It is best lightly grilled, pan fried or sautéed and goes well with most seasonings and marinades, specially sweet ones with honey, ginger, garlic and lemon juice.
One important thing to keep in mind when cooking emu is to reduce cooking time and temperature because of its low fat and high protein content.
Ground, it is virtually identical to ground lean beef, and an emu "drumstick" could be an interesting alternative for a whole turkey this Thanksgiving ...
The emu oil comes from a thick pad of fat on the back of the animal, originally a natural protection from the climate extremes of its homeland. Processed naturally, it is considered a superb deep-penetrating moisturizer / emollient with healing, and anti-inflammatory properties.
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