Tjuringa Emu Products

So why should we be eating emu meat?  Emu meat:

1. has an iron content two to three times that of beef.
2. Apart from being very tasty, emu meat is virtually “Fat Free” (with less than 3% fat content and less than 150 calories per 100gms).  No matter how fat an emu gets all the fat is laid down external to the muscle.  Emus do not “marble” like cattle, consequently no fat is laid down in the muscle tissues.
3. It is low in cholesterol with less than 50mg per 100gms.

Therefore if you are looking for a healthy, nutritious, low fat meal, with a distinctive taste, Emu meat is the perfect product.  Tjuringa Emu Meat Products are available from a limited number of outlets.  Consequently for people wishing to purchase meat products, it is recommended that you e-mail, phone or fax your inquiry.

Tjuringa Fresh Emu Meats:

Fan Fillet - This premium cut is the beef eye fillet equivalent and as such, ideally pan fried or grilled and served as steak.

Flat, Outside, Inner Rump and Inside Fillet - Ideally suited to stir fries, antipasto dishes and great for kebabs. The variety of ways to serve are only restricted by your imagination. 

Flat Rump and Thigh Fillets – These are larger cuts and as such ideal for slicing as steak or for quick roasting.

Gourmet Bar-b-que Sausages- These are the most sought after emu meat product and contain a very destinctive flavour which is very appealing

Tjuringa Processed Emu Meats: 

Smoked Emu - This smoked and cooked product is ready to serve cold as a main meal, in salads or on fresh rolls and sandwiches.

Kabana  Ideal as pre-dinner savoury appetizers, pizza toppings or in sandwiches.

Gourmet Emu Pies - A very popular addition to the Tjuringa Emu Meat range, the pies contain emu meat, smoked emu, fetta cheese, red wine, sun dried tomato, onion and Tasmanian black pepper, which are all presented in a filo pastry to give that “exquisite gourmet” finish.

HINTS FOR ENJOYING TJURINGA MEAT AT ITS OPTIMUM:

• Because of the low fat content, care must be taken to cook the meat quickly and at a high temperature to prevent loss of juices and seal in the unique flavour. 
• It is important to cut across the grain to reduce shortening during cooking. 
• To maximise tenderness and flavour the meat should be served rare to medium and not well done. 
• When grilling, the meat should be cooked quickly, at a high heat in a preheated hot pan and removed from the heat just as the juices are staring to rise. 
• Allow to stand for a few minutes before serving, to ensure an even distribution of juices.

Emu Meat Cuts