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FREQUENTLY ASKED QUESTIONS
About American Emus
- Q: What is an emu?
- A: An emu is a "ratite" - a flightless bird. The
ratite group also includes ostrich and kiwi. The mature emu is
five to six feet tall, weighing between 90 and 120 pounds. The
curious birds are born with black and white stripped feathers
but are tan, brown, and black as adults.
- Q: When do emus begin reproduction?
- A: Emus begin laying eggs as early as 13-18 months of age,
but laying normally begins at two to three years. Emus lay large
green eggs between November and March. Emus can be productive
for more than 20 years and can lay 20-50 eggs in a season.
- Q: Why is the emu called the "most usable bird"?
- A: Emus are most widely known for their unique oil and low-fat,
iron-packed red meat, but their fine leather, hide, unusual feathers,
toenails and exquisite large green eggs are also marketable.
- Q: Where does emu oil come from?
- A: The pale yellow emu oil comes from a thick pad of fat
on the back of the bird that was initially provided by nature
to protect the animal from the extreme temperatures of its Australian
homeland.
- Q: What are some uses for the oil?
- A: Emu oil has diverse applications ranging from cosmetics,
soaps, and shampoos to analgesics. Emu oil has anti-inflammatory
properties and helps combat the effects of the aging process.
Emu oil has also been proven to thicken the skin of the elderly
by as much as 14 percent and is used widely to treat pressure
sores. Medical specialists are discovering the benefits of emu
oil and are adapting it into their treatment techniques for relieving
the symptoms of arthritis, preventing scars, and treating eczema.
In addition to reducing swelling and stiffness in joints, it reduces
bruising and muscle pain.
- Q: What does emu meat taste like?
- A: With more protein and less calories and sodium than most
other red meat, emu meat is similar in taste and texture to lean
beef.
- Q: What is the best way to cook emu meat?
- A: Since emu meat is low fat and loses moisture quickly,
it is best when cooked to rare or medium rare doneness (145º to
160º F internal temperature as measured by a meat thermometer).
For those who prefer meat that is well done, a moist heat cooking
method is recommended.
- Q: What cuts of emu meat are the tenderest?
- A: The tenderest cuts are the select cuts that include the
fan, top loin, inside strip, and oyster. Select cuts of emu meat
adapt well to nearly any recipe. Because of its mild flavor, emu
meat accepts most seasonings. It responds especially well to sweet
marinades made with honey, soy sauce, ginger, lemon juice and
garlic. Grilling on a barbecue after marinating is the best way
to bring out the succulent taste of emu meat.
Courtesy of the American Emu Association
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