An emu is the second largest (surviving) flightless bird which is native to Australia and related to the Ostrich. The meat is a finely textured red meat similar in taste to beef. It has considerably less fat content than beef and is high in protein and nutritional value.
Emu meat will readily accept marinades within 30-60 minutes. Longer marinating is also acceptable. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. For the best flavor and tenderness cook on med-high heat searing in the natural juices. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired. Take meat off the heat before the pink is out of the middle. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting. Always cut against the grain of the meat.