Quality is indicated by A beak that breaks easily Soft breast plumage Pointed

Quality is indicated by a beak that breaks easily

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Quality is indicated by: A beak that breaks easily Soft breast plumage Pointed quill feathers Smooth legs Plump breast Flexible breast bone
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Emu Emu is bred for its fine-textured, high quality red meat as well as its skin, eggs and oil. The meat has a very high iron content, less than 3% fat and less than 150 calories per 100g. It is low in cholesterol with less than 50mg per 100g. Emu meat has a natural dark red colour with an oily appearance and no visible fat. Younger birds have a finer grain and are more tender. The breast and leg meat can be eaten. Emu Cuts: Fan fillet premium cut equivalent to beef eye fillet. Use dry heat cookery methods Flat, outside, inner rump and inside fillet suited to stir-fries, antipasto dishes and great for kebabs Flat rump and thigh fillets larger cuts that can be sliced into steaks or used for quick roasting Cookery Hints Cut across the grain to reduce shrinking during cooking Due to the low fat content cook the meat quickly at a high temperature to prevent loss of juices and to seal in the flavour. Remove from the heat as soon as the juices start to pearl Serve rare to medium for optimum moisture retention Allow to rest before serving to relax the meat fibres and set the juices Various cuts have different degrees of toughness
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Partridge Partridges are native to India and are farmed as free-range animals in dry climates. They are a relative of the pheasant and feed on fruit. At 20-22 weeks they are ready for the table. The main types bred are: Red Legged Partridge French Partridge Grey Partridge They are sold frozen or packed on ice, with the male being larger (~800g-1kg) than the female (~600-800g). Partridges are expensive due to the low survival rate of each clutch. Partridge meat looks similar to pheasant and similar methods of cookery can be used. It is important to assess the age of the bird when choosing appropriate cookery methods. Cookery Hints Similar to pheasant, partridge can be roasted, cooked poêler style or pan-fried When de-boning the bird, cook the leg as a braise or confit. The breast can then be cooked to the point and served on top of the soft leg meat The breast meat is dry so when cooking a whole bird, bard it or remove the breast earlier and cook the legs longer Use any bones for the accompanying sauce Breast meat can become tough. To prevent this it is often pan-fried If roasting, remove the breasts once done, then continue roasting the legs until tender. Roast them separately they are best left on the bone to be cooked so as to retain their moisture and shape. Carve off the carcass just before serving
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Guineafowl Guineafowl are a noisy bird native to Southern West Africa. The2 varieties of guineafowl available are the pearl and the lavender.
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