No, if food has been left in temperatures over 40° F for more than 2 hours, it should be discarded. Pathogenic bacteria will not usually affect the taste, smell, or appearance of a food.

Leftover meat should be placed in the refrigerator within 1 to 2 hours of serving and can be stored in the coldest part of the refrigerator for up to 2 days. Well-wrapped leftovers can be kept in the freezer for up to 3 months.

Follow these steps:

• Use freezer wrap materials such as specially coated freezer paper (place the waxed side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty food grade plastic bags.
• Re-wrap the emu meat in convenient portions: leave roasts whole but place steaks in meal-size packages. If ground emu has been bought in bulk, repackage in one-pound packages or pre-shaped patties. Put a double layer of waxed paper between steaks and patties.
• Wrap the meat tightly, pressing as much air out of the package as possible.
• Label with the name of the cut and date.
• Freeze at 0 degrees F or lower.

Generally, vacuum-packed or well-wrapped ground emu will keep well in the freezer for 6 months. Similarly packaged steaks or roasts will keep for up to a year.

Vacuum-packed fresh emu steaks and roasts can be kept in the refrigerator 4 to 6 days; similarly sealed ground emu will keep in the refrigerator for 1 to 3 days. Fresh emu meat kept longer than this should be frozen.

Emu is an iron rich meat that is naturally a dark cherry red.

Emu meat is usually vacuum-packed and sold fresh or frozen.