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A large, flightless bird, native to Australia but now bred in other countries. Emus were once sought for their plumage, hide and decorative egg shells, but are now raised for their lean, tender meat, which is similar in flavour to beef. Cook emu as you would any red meat but, like other lean meats, it should be cooked quickly or first sealed at a high temperature or it will toughen. Emu meat is also cured and dried like prosciutto (pictured). Emu eggs are large, but can be used as hen’s eggs.