About American Emus
Q: What is an emu?
A: An emu is a "ratite" - a flightless bird. The ratite group also includes ostrich, rhea, cassowary 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 striped feathers but are tan, brown, and black as adults.
Q: When do emus begin reproduction?
A: Emus begin laying eggs as early as 16-18 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: 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.
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 (145? to 160? 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, and inside strip. 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.
Lowell, MASS -
For years people have touted the natural health benefits of emu oil. Healing, penetrating, anti-aging and cholesterol lowering testimonials have been used to promote this food by-product from the emu, a domestically raised livestock in the U.S.
Dr. Robert Nicolosi, Director of the Center for Health and Disease Research at the University of Massachusetts-Lowell, has been conducting research to evaluate these claims. "Animal trials indicate that emu oil does have cholesterol lowering, anti-inflammatory and transdermal properties," reports Nicolosi. Nicolosi admits that he was initially skeptical but that the research results have changed his mind.
Two different trials were done to evaluate the transdermal qualities of emu oil. In both trials, a topical application of emu oil containing either tocopherol (Vitamin E) or DHA (docosahexanoic) to the shaved surface of hamsters was done. Periodic blood samples taken over a seven day period showed conclusively that emu oil is transdermal and that it can be utilized for transdermal delivery. The data also suggests that the transdermal qualities of emu oil might actually be greater than other oils currently being utilized daily in hundreds of over-the-counter remedies for such things as weight loss, smoking, testosterone and hormonal replacement therapy. There could be a future use for emu oil as the carrier in these and other applications.
Inflammation studies with mice indicated that emu oil significantly reduced induced inflammation 42% to 71% depending on when it was applied. A comparison of these results with those of other oils in the omega 3 family indicates that emu oil has a greater affect on reducing inflammation. Since diseases such as arthritis are often earmarked by inflammation, the anti-inflammatory properties of emu oil as well as the transdermal qualities indicate emu oil will have a place in topical applications, if not as a topical application.
Cholesterol research with hamsters fed a hypercholesterolemic diet followed by inclusion of emu oil provided incredible results. Emu oil reduced the total cholesterol over 30%. Low Density Lipoprotein (bad cholesterol) was reduced 25%. With over 100 million Americans suffering from high cholesterol, cholesterol lowering drugs make up a major part of the pharmaceutical products market. Emu Oil in an ingestible form may become a very attractive alternative for some consumers.
"Our research continues to study the many intriguing aspects of this oil. The most recent conclusions are very promising for millions of Americans," said Nicolosi.
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