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Meat from emu and ostrich are of high quality in terms of low fat, low cholesterol, gamey flavour. Valued cuts are from thigh and larger muscle of drum or lower leg. Emu skin is fine and strong. Leg skin is of distinctive pattern hence highly valued. Emu fat is rendered to produce oil, which has dietary, therapeutic (anti inflammatory) and cosmetic value.
தமிழின் முதல் வேளாண்மை நிகழ்நிலை இணையதளம்
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