Emu Meat Cuts


The six major carcass cuts are:

Neck (about 1 1/2 pounds of meat) which is cut into sections like oxtail or deboned for ground.

Rib Cage - 3 pounds trimmed for ground.  This includes the strip running along the backbone.

2 Thighs (see cuts 1 through 7 on the chart below)

2 Drums (see cuts 8, 9 & 10 on chart below)

Emu Hindquarter, Meat Cuts and Muscle Names

Meat Cut

International #’s of muscles in cut

Muscle(s)
with prefix M omitted

Weight Before Desilvering

Tenderness
rating*

1.  Fan

EM 1046

Iliofibularis

1 lb. 4 oz
(567 g)

1

2. Top Loin

EM 1047

Iliotibialis cranialis

1 lb.
(454 g)

1

3.  Outside Strip

EM 1036

Flexor Cruris lateralis

10 oz
(238 g)

2

4.  Round

EM 1035

Iliotibialis lateralis

1 lb 9 oz
(709 g)

2-3

5.  Inside strip

EM 1050

EM 1037

EM 1038

(Caudo-)iliofemoralis;

flexor cruris medialis

pubo-ischio-femoralis

7 oz
(198 g)

6 oz
(170g)

1 - 3

6.  Tip

EM 1041

EM 1042

EM 1043

EM 1059a

EM 1059b

Femorotibialis complex:

Femorotibialis Medius,

Femorotibialis Externus,

Femorotibialis Internus,

Femorotibialis Accessories,

pectineus

1 lb +
(454 g+)

2-3

7.  Oyster

EM 1045

EM 1073b

EM 1073d

EM 1059c

Liofemoralis internus:

Iliotrochantericus cranialis,

Caudalis;

Ambiens (part of)

12 oz
(340g)

1-4

8.  Inside Drum

EM 1011

Gastrocnemius, pars interna

1 lb 7 oz

3-5

9.  Outside Drum

EM1012

Gastrocnemius, pars externa

1 lb
(454 g)

3-5

10.  Mid-Drum

EM013

Fibularis longus

1 lb.
(454 g)

3-5

Information provided by the Emu Farmers Handbook, Vol 2 by Maria Minnaar (ISBN 0-9643741-4-5)

* Tenderness rating is from 1 to 5, with 1 being the most tender.