Cassowary meat is a type of red meat commonly eaten in Australia. It is considered a delicacy to many people who live in Northern Queensland and Torres Strait Island. Cassowary meat comes from a Cassowary bird, sometimes referred to as the “prized bird” because of its rarity.
The taste of cassowary meat is similar to beef, but it’s slightly sweeter due to its dark red color.
A cassowary is a tall, flightless bird that lives in the tropical rainforests of Northern Australia and New Guinea. These giant birds are the largest birds on the planet. They are over 6 feet tall and weigh about 110 pounds.
Benefits of Cassowary Meat
Cassowary Meat is nutritious, protein-rich, and delicious. So, here’s what you need to know about this healthy meat.
Rich in Protein
Cassowary meat is an excellent source of protein. Protein helps lower blood sugar levels, and research suggests that the increased insulin sensitivity associated with a high-protein diet can help people with diabetes manage their condition.
Source of Healthy Fats
The fats in cassowary meat are high in monounsaturated fatty acids, omega-3 fatty acids, conjugated linoleic acid (CLA), palmitoleic acid, and stearidonic acid. These all help you maintain healthy cholesterol levels and lower your risk of heart disease.
Low in Fat and Cholesterol
Cassowary meat is lower in fat and cholesterol than chicken, pork, or beef. It contains about 2 grams of fat per 100 grams of raw meat, which is nothing compared to the USDA’s recommended daily allowance for healthy fats: 20 grams for women and 30 grams for men.
You won’t find any sugar since cassowary lacks any form of carbohydrates whatsoever. This makes them suitable even for people on strict diets such as keto or paleo.
Helps in Preventing Cancer
Cassowary meat contains many vitamins, which are known to help prevent cancer. These vitamins are also the reason why cassowary meat is considered very healthy.
These vitamins make it even more beneficial to consume cassowary meat regularly.
Helps in Controlling Diabetes
Cassowary meat is a good option for people with diabetes. It has low fat and cholesterol content, making it easy to digest.
The high protein content of cassowary meat helps maintain blood sugar levels and prevent diabetes from developing.
How to Cook Cassowary Meat
Cassowary meat is strange but delicious nonetheless. If you have never tried it before, you are in for a treat.
Cassowary meat is a very lean red meat that tastes like beef with notes of bacon and chicken. It has a very mild flavor and is best when cooked medium-rare.
Here are some ways to cook Cassowary Meat:
The most common way to cook cassowary meat is by grilling it over an open flame. Simply season the meat with salt and pepper, then grill over high heat until medium-rare (about 7 minutes per side). This method gives the most flavor while retaining moisture in the meat.
Another great way to cook cassowary meat is by pan-frying it in oil over medium-high heat until medium-rare (about 5 minutes per side). Again, this method gives the most flavor while retaining moisture in the meat.
A third way to cook cassowary meat is by slow roasting it at low temperatures for up to 2 hours (depending on how tough the cut of meat is). Use this method only if you have an extremely tough cut of meat that needs tenderizing.
Where Can I Find Cassowary Meat?
Cassowary meat is not very common, but it is becoming more popular day by day.
Cassowary meat is not commonly found in supermarkets. However, it is available in some restaurants, and you may also find cassowary meat online or at the specialty butcher shop.
Various cassowary meat cuts are available, including steaks, stewing blocks, and ground meat. Many locals also offer a range of cured cassowary meat.
How Does Cassowary Meat taste?
Cassowary meat is a richly flavored, dark red meat that has been described as tasting like gamey beef, with a hint of liver-like offal flavor.
The breast meat is juicy and tender, while the leg meat is dense and firm. The skin isn’t edible, but the rest of the bird is great for roasting or frying.
The taste also depends on the upbringing and habitat of the bird.
Why is Cassowary Meat so Expensive?
The reason why cassowary meat is so expensive is due to both its low supply and high quality. While the bird isn’t rare, killing one is difficult because of how fast they run away from humans. They’re also territorial, so they won’t tolerate hunters in their forests or on the land they roam on.
Can You Freeze Cassowary Meat?
Yes, you can freeze cassowary meats without any problems. However, you have to be careful when thawing them, as they may become tough if not handled correctly during thawing.
When freezing cassowary meats, wrap each piece of meat tightly in plastic wrap or aluminum foil before placing the meat into freezer bags or containers with tight-fitting lids. This will prevent freezer burn from occurring on your frozen meats.
If you plan to freeze your cassowary meat, make sure that it is fresh when you buy it. If you find any sign of mold on the meat, don’t buy it as there are high chances that it may have been frozen before.
Cassowary Meat Cooking Tips
- As the Cassowary meat is very tough, using a meat mallet to tenderize the meat will help. This will assist in quickly breaking down the meat’s tough, muscular fibers.
- Slice the meat against the grain. Do not cut along the muscle fibers (or parallel to them). They will contract as a result, and the meat will become tough.
- Prepare your cassowary meat slices by marinating them. Marinades are used to flavor the meat, but they also tenderize it.
Cassowary meat is native to the tropical regions of Australia, Papua New Guinea, Indonesia, and more.
Cassowary meat is a healthy, nutrient-rich alternative to other meats. It’s also very versatile and can be used in various dishes. It’s low in calories, fat, and carbs.
It also contains numerous essential vitamins and minerals to help your body function at optimal levels.