EMU’S ARE LARGE, FLIGHTLESS BIRD BELONGING TO THE SAME GROUP AS OSTRICHES. THE EMU HAS LONG BEEN A FAVORITE OF THE AUSTRALIAN ABORIGINES FOR ITS MEAT AND OIL. EMU OIL COMES FROM THE ANIMALS MEAT AND THEREFORE CANNOT BE EXTRACTED WHILE THE BIRD IS ALIVE. EMU MEAT AND OIL HAVE BECOME SO POPULAR THAT RANCHES ARE CROPPING UP IN AUSTRALIA AND THE UNITED STATES. THE EMU’S ARE RAISED FOR THE SOLE PURPOSE OF BUTCHERING FOR THE MEAT AND OIL. NO DIFFERENT THAN RAISING COWS AND PIGS.

 

HOW EMU OIL IS REMOVED FROM THE ANIMAL

EMU OIL IS ACTUALLY FOUND IN THE THICK PAD OF FAT THAT IS LOCATED ON THE BACK OF THE EMU. THE FAT IS SEPARATED FROM THE MEAT. NEXT, THE FAT IS REMOVED FROM THE SKIN, GROUND AND THEN MELTED. THEN THE EMU OIL IS SENT THROUGH PROCESSING FAZE, DURING WHICH IT IS FILTERED, REFINED STERALIZED AND DEODORIZED. HOWEVER, NOT ALL EMU OIL GOES THROUGH ALO OF THESE STEPS. SOME EMU IS SIMPLY FILTERED AND STILL CONTAINS CONTAMINANTS AND BACTERIA.

PROPERTIES OF EMU

AFTER RENDERING, THE EMU OIL HAS LESS THAN 5 PERCENT FATTY ACIDS IN THE OIL. ONCE THE OIL IS COMPLETELY PROCESSED, THERE IS NO FATTY ACID IN THE FINAL PRODUCT. EMU OIL EXTRACTION AND PROCESSING IS A LENGTHLY PROCESS BUT THE PROPERTIES MAY BE WORTH THE EFFORT. EMU OIL IS HAILED AS A TOPICAL APPLICATION FOR ARTHRITIS AND INFLAMATION. IT IS ALSO USED TO TREAT BURNS AND CAN BE A SKIN PENETRATING AND MOISTURIZING AGENT.