Established in 1865, Adams farm is currently owned and operated by 5th
generation Kip Adams. The farm raises a variety of animals without hormones or antibiotics. Animals are processed on site in their USDA inspected facility. Currently 3 generations help operate this farm, along with a small staff of neighbors. Adams Family Farm is a great place to visit year round, with lots of activities for kids and adults. Paintball, visiting the animals, and sleigh rides, there is something for everyone. Conveniently located near Mt Snow ski resort.
Adams Farm offers a variety of cuts of emu meat. Emu meat is an excellent alternative for health-conscious consumers who love the taste of beef:
- The red emu meat is similar in taste and texture to lean beef, but lower in cholesterol, fat, and calories.
- The American Heart Association recognizes emu meat as a healthy alternative to beef.
- Emu meat is higher in iron, protein and Vitamin C than beef and has the equivalent fat and cholesterol of poultry.
- Emu meat is extremely low-fat, containing only 3 grams per 3.5 ounce serving. The fat is 43 percent monounsaturated, which lowers the "bad" LDL cholesterol.
How to cook emu:
Emu meat is delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes.
- Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.
- Emu meat can be marinated in 30-60 minutes.
- For the best flavor and tenderness cook on med-high heat searing in the natural juices.
- Take meat off the heat before the pink is out of the middle. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting. Always cut against the grain of the meat.
- When substituting Emu meat in your recipes or planning your serving portions, keep in mind that low fat Emu meat will not shrink like other meats. You get more of what you pay for with no bones, exterior fat, or gristle.