Kacey Barriss wrote:

> Oh, so sorry, but I disagree with you emu. It only tastes like=20
> "sawdust" or "shoe leather" if you don't cook it properly. It's an=20
> extremely lean meat. As with any other animal who's flesh we eat, what=
=20
> the animal eats also tends to leave a residual "flavor" in the flesh.

I understand. Ratites are desperately lean and need to be barded=20
and/or larded and never cooked past medium, at most. I've always=20
cooked it at a low temp, with plenty of added fat. Actually to=20
medium-rare (135=B0F finished temp) and no more.

My examples must have been eating mahogany and maybe birch planks. The=20
odd bit of pine or oak. <LOL> I like ostrich better.

But I like beef best.

In another note today, you said:
> Emu can be used in any recipe that venison is called for. It's only
> as good or bad as the chef chooses to make it. Personally, I've had
> beef that tasted so nasty that the dog wouldn't even eat. (NO, it
> wasn't spoiled - just improperly prepared).

In this I don't agree. Autumn venison around here has a good bit of=20
fat in it. I generally add a bit more, but nothing like what emu or=20
ostrich needs. Whether steaks or large roasts, I find the flavor of=20
venison more intense and "meatier" than either bird. Perhaps a greater=20
gaminess.

But I wouldn't turn down some good bird meat. Made a wonderful emu=20
marsala during the holidays. CUt the meat into scallops, floured,=20
saut=E9ed and glazed with demi-glace, mushroom duxelles, heavy cream and =

a splash of marsala. Zowie, it was good.

Pastorio

> Kacey
>=20
> Olivers wrote:
>=20
>> ASmith1946 extrapolated from data available...
>>
>>
>>>> Thanks for the recipes, but they don't do me much good until I can
>>>> find some buffalo meat around here. :-(
>>>>
>>>
>>> No problem. Just take beef, remove all the fat, then let it sit
>>> outside in the open for a few days, or place it in your refrigerator
>>> without covering it for a few weeks. You won't be able to tell the
>>> difference.
>>
>>
>> Buffalo's really not that bad, but there's a critical problem with=20
>> raising buffler....when the wind sets in from the North, the buffler=20
>> head South, and yo'everyday three strand/cedar post barbed wire fence =

>> ain't goona slow them big sumbitches down. The amount/type/strength=20
>> of fencing and handling equipment need to pasture and handle buffalo=20
>> adds substantially to their cost. Then there's time and conversion=20
>> factors. Today's beef cattle can be shipped off to the lot and=20
>> fattened for market quickly and with a moderate amount of feed in a=20
>> pounds in/pounds out basis.
>>
>> Buffalo grow to a different equation. I wouldn't pass up a=20
>> "Chateaubriand of Bison", but that tenderloin is gonna cost a lot more=
=20
>> than prime, up there in the range with Kobe beef....
>>
>> Just as with the ostrich and emu crap, there's a limit to what folks=20
>> will pay - and that damn emu tastes like dry sawdust anyway.
>>
>> TMO
>=20
>=20