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CAREFUL COOKING PREVENTS DRYNESS

Seattle Times, Seattle, WA

Emu meat is a delicious, naturally low-fat red meat, a plus for the health- conscious consumer. Because emu meat is so low in fat, it requires careful cooking to avoid becoming dry.

• As a general rule, emu meat should be cooked to an internal temperature of 150 and 160 degrees F (66 - 71 C). This will cook emu steaks and roasts to "rare" or "medium rare." Longer cooking will cause it to become dry.
• Grilling works well with these meats. They can also be roasted, braised, stir-fried and otherwise used in recipes, as you would beef.
• Emu is good smoked, if you have a smoker. First soak in brine for at least two, but no more than six hours. It is especially good cold, after smoking.
• Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking.
• Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Here are two possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy.
• You can also use prepared packaged spice mixes as a dry rub. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey- Dijon powder dressing.

The following are the best cooking methods for various cuts of emu meat:

Cooking Method	Meat Cut
Dry Heat	fan fillet flat fillet mid drum inside fillet
Moist Heat	outside drum round inside drum rump
Ground/processed	oyster other drum cuts outside fillet

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