Australian Emu
We have partnered with the world’s largest emu farm, The Emu Farmers Co, located in Northern Victoria. Their meat is exceptionally high quality, the cuts are uniform in size and supply is consistent.
While emu meat has been eaten by Indigenous Australians for thousands of years, emu is growing in popularity locally and overseas as the ‘new’ Australian game meat.
The emu is the second-largest living bird by height (only the ostrich stands taller) and The Emu Farmers Co have been selectively breeding calm birds for five generations, 30 years of emu farming, to produce high-quality emu meat, emu oil, feathers and eggs.
Animal husbandry is at the forefront of The Emu Farmers Co. The emus roam free in lush, green, rotationally grazed paddocks and are ethically handled at every part of the process. There is a zero-use policy for added hormone and growth promotants and the farm is pesticide free. A state-of-the-art licensed processing facility has recently been built on the farm so there is no transportation for the emu which can cause enormous stress and affect the quality of the meat.
The emus are around 2 ½ years of age when they are processed as this is when they peak in their fat. The processing season is from December to March.
THE FLAVOUR OF EMU
Emu is a lean, intensely coloured red meat with a flavour profile closer to beef than to any other bird. Rich, mineral, and with a quiet note of game.
COOKING WITH EMU
Although emu meat has a similar taste to beef, the lack of fat means it needs to be cooked quite differently. Emu is a very lean red meat so it needs to be cooked rare to medium rare, no further. Internal temperature 50–55°C
KEY COOKING PRINCIPLES
SEAR HOT, REST WELL - a screaming hot pan, grill or chargrill. Neutral oil. Butter to finish for colour and aroma. Pull early and rest for a similar amount of time to cooking.
SLICE ACROSS THE GRAIN - the muscle fibres in emu are noticeably long. Slicing across the grain is the difference between a tender bite and a chewy one.
ADD FAT WHERE THE CUT LACKS IT - secondary cuts and mince benefit from blended pork fat or wagyu trim or from fat-rich sauces or condiments.
MARINATE, BUT DON’T DROWN - short acid marinades and dry rubs both work well. Avoid heavy or strong marinade
AVAILABLE CUTS
Emu Fan Fillet - Best for centre-of-plate hero. Pan- seared steak, chargrilled medallions, or tartare or roasted whole as a small joint.
Emu Flat Fillet - Best for steak, medallions, stir-fry, kebabs, quick chargrill.
Emu Outside Fillet Steak - Best for plate-ready steak for bistro and pub menus.
Mixed steaks (Oyster, Rump, Round) - Versatile pack: skewers, stir-fries, fast-grill, tartare, slow-cooking. The oyster is worth highlighting on its own.
Emu Mince - Best for burgers, ragu, bolognese, meatballs, kofta, kebabs,
dumplings, terrines, lasagne.
Liver - Best for pâté, parfait, terrine, mousse, sautéed as an entrée.
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The Emu Farmers Co. has chosen Gamekeepers to be their Victorian Wholesale Agent.
Want to know more?
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Emu Wholesale Flyer
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Wholesale ordering: All orders are placed on Fresho, a platform specifically designed for fresh food suppliers and their customers. With Fresho, you can effortlessly place orders, explore our weekly specials, and adjust your order as needed.
New Wholesale Customers: See our wholesale information page here. If it’s your first time ordering from us, get in touch to set up an account on an ordering partner platform. Call us on 03 9555 7000 Monday to Friday between 7am and 4pm or email servicedesk@gamekeepersmeat.com.au
At Gamekeepers we take pride in providing you with the finest quality wholesale meats in Victoria and products that everyone can enjoy. Our expert staff are able to provide the best advice on what products you need to accommodate your requirements, please contact us with any of your meat or butchering needs.
Retail Customers: We have secured a limited range of cuts available for our retail customers, view Gamekeepers Smokehouse range online for purchasing.