It’s funny. In a country like ours where you can find a culinary audience for just about any meat you can think of, no one talks about dining on emus.
Feral hogs, wild rabbits, squirrels, turkeys and deer. Turtles, alligators, sharks, octopus, and squid. Even the outlying bear, big horn sheep, or genuine buffalo. Even the dangerous Puffer Fish is a delicacy for sushi snobs. No one seems to want emu, though!
I know it’s been tried to raise emus in the United States for their meat, eggs, and leather. But I understand the attempts have failed. I wonder why they never found their audience in the US?
I’ve gotta say an Ostrich steak is a fine meal. Emus are like ostriches, right?
Red meat, tender juicy and lean, but fowl, and delicious. I’d like to try emu.