Emu Meat Products

Although EMUS are native to Australia, they thrive in the clean, crisp air of Vermont. The coolness of our temperatures, combined with the mildness of our summers, makes an ideal growing environment. Our select, genetic stock is fed a superior nutritional program, assuring the highest quality meat, with exceptional nutritional value.

The Vermont landscape is fast becoming dotted with this alternative agricultural business, guaranteeing a continuing supply of meat to individuals, restaurants, and stores. Vermont has a nationwide reputation for producing superior products. We are furthering this well-deserved reputation with VERMONT GREEN MOUNTAIN EMU.

Because emu meat is so low in fat, it must be cooked at medium to medium-high heat to medium-rare or medium doneness. If overcooked, emu meat will become dry. Although emu steaks and ground emu are delicious just grilled or pan-fried with salt and pepper for seasoning, many five-star chefs praise emu for its ability to absorb a variety of spices and flavorings. Marinades containing some of the following: ginger, garlic, lemon juice, onion, soy, teriyaki or worcestershire sauce, brown sugar, honey, mustard, vinegar or wine—in your own creative combination—produce a gourmet delight.

OTHER SAVORY DISHES: Stir-Fry, Spaghetti, Kabobs,Tacos, Swiss Steak, Fajitas, Stew, Chili, Stroganoff, Meat Loaf, Casseroles, Meat Balls, Crockpot, Lasagna, Burgers, Pizza.