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Where to buy emu meat
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Never Tasted So Good!
It may seem odd to hear of a red meat being touted as a health food; but the
emu industry is doing exactly that, and with good cause. “Many consumers have
been instructed to give up red meat because of cholesterol, but since emu is low
in saturated fats, as well as being packed with the vitamins and minerals needed
by those with immune deficiencies, it is an excellent health choice, “ said
Charles Ramey, AEA president. Recognized as Heart Healthy™ by the American Heart
Association, emu ranked best in 15 out of 20 essential nutrients in a USDA
funded study at the University of Wisconsin.
The results of this research have brought emu to the forefront of alternative
meat choices, but the market remains minute compared to standbys like beef or
turkey. Last year Americans consumed an estimated 300,000 pounds of emu, this
year consumption is estimated at over half a million pounds. “The cattle
industry deals in tons, we deal in pounds,” laughed Ramey. Ramey went on to say
that the American Emu Association receives calls periodically from consumers
looking for the lean red meat. “We either provide them with a list of companies
that can handle their request, or provide their contact information to the
companies” said Ramey.
Emu meat is available either vacuum packed or fresh. It may be mail-ordered from
individual producers or can be found at retail in specialty food stores, health
food stores and retail establishments around the country. According to AEA, emu
is deep red colored meat with no marbling. Because it is very lean, there will
be little to no shrinkage during cooking. A moist heat and shorter cooking time
For additional information about emu meat and where it can be found, contact the
American Emu Association at 541-332-0675 or check out their web site at
Heart Healthy Meat Loaf
2 pounds ground emu
½ cup oatmeal
1 chicken egg
½ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon paprika
½ cup minced onion
½ cup minced bell pepper
Mix all ingredients by hand in large bowl. You should have a very moist mixture.
Pour into casserole and bake covered at 350° for 45 minutes. Remove lid and bake
an additional 10 minutes. Serves 6.
Emu Scaloppini with Mushroom Sauce
1-pound emu steaks (1/4 inch thick)
½ teaspoon lemon pepper
½ stick of margarine
2 cups sliced fresh mushrooms
1 ½ cup chicken broth
1 medium onion, sliced
1 tablespoon lemon juice
1 tablespoon parsley, minced
Lightly pound the steaks until 1/8" thick. Sprinkle with lemon pepper. In a 12"
skillet, melt 2 tablespoons of margarine over moderate heat. (Add more margarine
as needed) Sear emu steaks on both sides and transfer to a platter, cover with
foil and keep warm. Add remaining ingredients (except for parsley) to skillet.
Bring to a boil and boil uncovered; stirring frequently, until slightly
thickened and vegetables are tender. Pour over emu steaks. Garnish with parsley.
The American Emu Association is a non-profit trade association representing the
emu industry. The emu industry is an alternative agricultural industry,
dominated by the small farmer, who is devoted to humane and environmentally
positive practices that will produce beneficial products for society. For more
information about the American Emu Association (AEA) or the emu industry visit
http://www.aea-emu.org or call 541-332-0675.