Re: [gardeners] Re:Emus
Allen and Judy Merten (gardeners@globalgarden.com)
Wed, 28 Apr 1999 01:04:50 -0500
Hi,
We hang them from a tree limb much as you would a deer, skin it, remove the
legs and thighs, save the heart and liver and finish processing it inside. The meat
is red, lean, tender and delicious. There is practically no meat on the breast or
ribs of the Emus. The neck can be harvested also. We use this meat as stew or chili
meat.
It is a chore butchering the carcas of a 125 lb. bird. It is not as difficult
as a yearling beef, which weighs way more.
Allen
Bastrop Co.
SE Central Tx
bsk wrote:
> Just keep them away from the cows!
> I tried to get my hubby to let us eat the 3 we had to shoot that wandered on to
> us but he said the were too Da** Ugly to eat! Must be a nightmare to prepare as
> large as they are. I have to wrestle with a Turkey Bird!
>
> bsk
> ------------------------------------------
> Murray, Raelene (K. Wilkie, MP) wrote:
>
> > Another emu fan - shucks, kinda glad I am not alone. My family has an emu
> > farm (about 1800 birds at the moment). And emu steaks are just my favorite
> > meat. Mind you emu hamburger and emu sausages aren't bad either!
> >
> > Rae