In article >,
Steve Wertz > wrote:

> On Sat, 03 Apr 2004 23:19:39 -0600, Katra
> > wrote:
>
> >Hmmmmmmm....
> >
> >http://fairburysteaks.com/sb/site.cgi
> ...
>
> <yawn>
>
> I don't even need to look at those to know they're aren't citing
> the USDA definitions.
>
> Again - I am not contesting it's a method of cooking a piece of
> meat, I'm *trying* to explain to the denser people that it is
> indeed a cut of meat as well.
>
> 125 lbs eh? How do those emu's of yours cook up? Do you need a
> jacquard?
>
> -sw

Only if you let them get too old. ;-) 18 months or less is optimal. Full
grown, we've gotten up to 40 lbs. of boneless meat per bird dressed out.

Personally, i prefer to roast them whole at about 16 to 24 weeks, when
they are still small enough to fit in the oven. My pens are not chicke
proofed at this point which is why I'm taming and selling the current
chicks instead of raising them for meat like I did two years ago.

Roast young emu, cooked with the hide on, is a superb treat.
Kinda tastes like a cross between veal and turkey.

K.

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