Re: Ostrich Chickens

In article <Xns97FC6DCE5EEE7danny@xxxxxxxxxxxxxx>,
diddy <diddy@xxxxxxxxxxxxxxxx> wrote:

I no longer have a breeding pair thanks to *** neighbors and
changes in city ordinances, but I'm still in touch with one person who
has some. I used to raise 2 or 3 chicks per year (and let the rooster
hatch the eggs and raise the chicks) just for the meat. They are
wonderful if processed at less than 1 year of age. A real treat is to
roast a young one whole with the hide on when it's still small enough
to fit in the oven at 16 to 20 weeks...

Like a small turkey? what's it taste like?

Pretty much but _no_ breast meat.
Emus are a running animal so all the meat is on the hindquarters. Emu is
a red meat like beef or venison.

A small bird tastes, to me, like a cross between turkey and veal.
Adults remind me more of venison. Like most birds, the fat is under the
skin rather than being incorporated into the meat so roasting with the
skin on is a good idea. It's easy to over-cook it and dry it out.

While you will lose the subcutaneous fat, you can still harvest visceral
fat pads. You could also skin, remove the rump fat pads, then wrap the
skin back around the bird to roast. Remember, the fat is the most
valuable part rendered into oil. ;-)


I don't think I want any, because I would have to refence

Yes, you would. Emus require a minimum of 6 ft. fencing. Scare them bad
enough... but mine never went over a 6 ft. fence even when spooked.
Spraying them with water calms them. they love that. :-)

4' is nothing to them. 5' is iffy, but I've still seen them go over it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
.

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