Re: Emu/Ostritch meat Re: Ron Grossi is alive and well.
Malachias Invictus 31 May 2005 21:51:00
"Chris Hayes" <hayes12@fadmail.com> wrote in message news:1117558163.355049.198450@z14g2000cwz.googlegroups.com...>
Malachias Invictus wrote:>> "scottsummers" <scottsummers83@hotmail.com> wrote in message>> news:1117516028.502646.314160@g43g2000cwa.googlegroups.com...>> > that stuff sounds more expensive but im sure its good.>>
Luckily for me, I have a somewhat local farm that I deal with directly >> for>> the emu. It is not too bad, really. I pay about $5.00/pound for ground >> or>> patties. Steaks are a bit more ($8-10/pound), but they are *really* >> good,>> take spices/marinades well, and are really low in fat. I can also get>> ostrich from a local chain restaurant, Fuddruckers (I just asked the >> manager>> if he would sell the meat to me).>
So what I heard about Fuddruckers and ostrich is true. I might have to> take a trip up there and check it out. Ground turkey burgers didn't> sound too good at first but when I had 'em they were pretty good.
They taste similar to somewhat rich beef to me. When I first had one, I neglected to use condiments, just so I could absorb the meat's flavor better.
I almost never eat beef anymore.
Nothing beats a good ribeye steak or prime rib.
I am more of a filet mignon man, myself. Preferably with mushrooms and gorgonzola.
Call me an American red-meat eater, but I like my medium rare beefsteaks.
Emu/Ostrich is crap if you cook it beyond medium (it gets dry). Medium rare is probably the best temp, especially for the steaks. It *does* bleed quite a bit, though (of course, that is one of the reasons I like it).
-- ^v^v^Malachias Invictus^v^v^
It matters not how strait the gate, How charged with punishment the scroll, I am the Master of my fate: I am the Captain of my soul.
