Emus meat is bright red in color and not white, unlike other birds. Except for ostrich, of course. This is because of the existence of myoglobin in their tissues, which provides their flesh a unique spice, texture, and color.
Even though they are poultry, ostrich and emu are red meats with a fierce, thick color and flavor. So what does emu taste like? Even though emu is a bird, it tastes a lot like beef.
It’s worth noting that the taste of any animal’s meat is defined by three elements: the animal’s genetics, the surroundings in which it was brought up, and how the meat was made.
What Does Emu Taste Like?
According to Todd Green, a zoologist at Oklahoma State University who has studied emus for years:
Emu meat is like beef in that it contains myoglobin, proteins that hold oxygen and make meat red.
Emus red meat tissues imply that its taste is identical to that of beef or lamb, but its extremely distinct diet and exercise also indicate that it has slim meat.
Emu tastes a lot like beef, although it’s a bird. Its taste is most comparable to a lean cut of beef. To put it more plainly, emu meat taste is a shuffle between beef and presumably duck.
It’s very soft and is a great source of protein.
NOTE: Emu taste like ostrich.
Emu meat certainly tastes a lot like an ostrich. They’re both massive birds, and both possess red meat that savors like a hybrid of beef and chicken or duck.
How to Cook Emu Meat
As a popular rule, it is mandatory to cook emu meat to an inward temperature of 150 and 160 degrees F (66 – 71 C).
This will simmer emu steaks and roasts to “rare” or “medium rare.” Extended cooking time will result in it becoming dry.
Grilling functions well with these meats. Owing to their size, emus can be cut up into almost as many various pieces of meat as beef.
This, together with emu’s fascinating flavor, signifies that you may utilize it in a broad variety of recipes rather than red or white meat.
Slices from the thigh must be simmered promptly over elevated heat, but no more than medium, suitably medium-rare. They should be sliced thinly and then barbecued or fried. This cut is suitable in strips for stir-fry or as a steak.
How to Make Emu Steaks
Emu steaks scorched on the grill are certainly a great option. But then, don’t toss them onto the grill right away.
Emu has reduced fat quantity compared to beef, so there’s a problem drying out if it’s not marinated before barbecuing.
Use a barbecue flavoring marinade or natural honey, herb, salt, and olive oil mix.
Allow the emu steak abundance of time to absorb flavor and condensation, then barbecue it to medium-rare; anything additional to that, and the meat will adopt an unpleasant composition.
Soups, stews, and chili are the nicest means to utilize in offcuts of emu meat or slivers of trim from preparing emu steaks.
How to Make Emu Burgers
Emu burgers observe the same rule as above but utilize ground emu meat rather than whole steaks.
Put a little sliver of fat to your emu burgers through oil, egg yolks, or bacon slabs.
This will assist in insulating the burger from too much heat and retain its moistness and juiciness.
Emu burgers are tasty while being healthful and combine amazingly with all the standard fixings and side salad or fries.
Emu Meat With Casseroles
Casseroles are another outstanding cooking of emu meat.
It creates a cheerful, refreshing meal that’s simple to formulate ahead of time and savors even more exceedingly the next day.
Emu Meat With Kebabs
Kebabs are another outstanding means to broil emu meat, and they can be prepared from either ground emu meat or cubed emu steaks.
They’re wonderfully simple to make, too. You have to: heat up your grill, and when it’s all heated up, you can run through a dozen or so emu kebabs.
Big pieces of onion and bell pepper function greatly with emu, and I like utilizing a seasoning blend of soy sauce, honey, and vinegar to provide the kebabs additional flavor and a flakier crunch.
What Does Emu Eggs Taste Like?
Emu eggs also taste really nice; they are causing such an uproar in the culinary world. Everyone clamors for them as they are very vibrant and very rich.
Their composition is identical to a duck egg rather than a chicken egg.
The softest slices of emu meat are the fan filet and top loin.
No, it doesn’t. Because emu and ostrich both have slight fat, overcooking the meats may result in them becoming too dry and a bit too long.
Really easy. Let me walk you through the steps to making emu burgers:
- Stir ground emu with taco seasoning and shredded garlic
- Construct it into 4 patties
- Broil over a very heated grill or in a skillet over elevated heat for 4 to 5 minutes per side
- Sprinkle buns with sour cream if you’re utilizing that
- If you like, put in emu patties, cheese, onions, lettuce, and tomatoes
To get optimal zest and thickness, barbecue the Fan Filet to an inward temperature of 125-130F degrees. Then coat in a foil and allow the filet to ease off for 5 to 10 minutes. You can also simmer the Fan Filet to medium (130-140F degrees) if you like.
The same method with cooking the emu filets. Follow the steps, and you’ll get your desired emu round steak.
Emu is a lump of nice meat that is certain to leave your taste buds wanting more when you get to have a taste. And what’s more? The eggs are causing such a stir.
So my dear, rush now, go have a taste and revert to me. Because next time I’ll be the one with the question. What does emu meat taste like?
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