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Indigenous Australians have consumed emu meat for thousands of years, long before food enthusiasts and those seeking a healthier lifestyle laid their eyes on the lean, flavourful delicacy.
Steven Schmidt, who owns and operates Emu Heaven in Marburg, Queensland, has been producing emu oil for over 25 years. Schmidt has added emu meat to their repertoire of products, a by-product of their oil production.
As a single emu may only yield 15-20kg of quality meat, these rare cuts are often only available in speciality stores or directly from farms. Schmidt says, with the increased popularity of the meat in recent years, their cuts are often 'sold out' even before the bird is processed.
Stephen Schmidt, Emu Heaven Source: Emu Heaven
"They've become popular because emu meat is low in fat and cholesterol and high in protein and iron," Schmidt tells SBS Food.
Emu is poultry but is classified as red meat for its colour and pH value. "It is similar to beef but more intense in flavour and colour. It's a much deeper, dark colour."
Emu meat does not have intramuscular fat or marbling through it like beef, as they store their fat in a layer around the body.
Stephen's emus Source: Emu Heaven
Despite being lean, emu meat can still be juicy and tender as long it is cooked correctly, more specifically, not overcooked.
When grilling or pan-frying, cut the meat thinly and aim for medium rare to medium.
Schmidt says one of the best ways to cook emu meat is to cook it with layers of vegetables like pumpkin and onion to help retain its moisture, like in his favourite recipe.
"Cutting it into thin strips and stir-frying with other strips of vegetables, like in [Chinese recipes], is delicious too," he adds.
Baked Emu and Crushed Pumpkin Source: Emu Heaven
Emu burgers have also hit the culinary tables more recently, offering healthier and flavourful alternatives to traditional beef burgers.
Emu burger Source: Jiwon Kim
Get the recipe
Emu burger
While emu meat can be treated like beef, just like fillets and loins we must not overcook it, as its low fat content means the patty can become dry and break apart.
Adding mirepoix such as carrots and celery not only adds flavour but can also add moisture.
Indigenous culinary consultant Sam May, who cooked emu burgers on The Cook Up with Adam Liaw, added duck fat to his rissole for the extra fatty element.
"Duck was also the main protein back in the day," May tells Adam Liaw on the series. When Adam tasted it he said it was one of the most flavourful burgers he's ever had.
Sam May on The Cook Up with Adam Liaw Source: Jiwon Kim
For comedian Frida Deguise who appeared alongside May in the episode, it was her first time trying emu meat. Deguise was pleasantly surprised, expecting a more gamey flavour, "I did not think it was going to taste like that."
Cooking with indigenous ingredient
Roo tail stew
