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Ostrich farming grew out of this need, and humans harvested feathers, hides, eggs, and meat from the ostrich. Emu farming also became popular for similar reasons and for their emu oil. Rhea feathers are popular for dusters, and eggs and meat are used for chicken and pet feed in South America. Ratite hides are popular for leather products like ...
Fletcher went on to operate several meat markets in Elgin, including one out of the former Moon property. The establishment was first called the "Southside Market" in 1918. [3] Brisket and hot guts from Southside Market. The restaurant has historically served Central Texas-style barbecue, based around beef cooked over indirect heat in brick ...
The emu (/ ˈ iː m juː /; Dromaius novaehollandiae) is a species of flightless bird endemic to Australia, where it is the tallest native bird. It is the only extant member of the genus Dromaius and the third-tallest living bird after its African ratite relatives, the common ostrich and Somali ostrich. The emu's native ranges cover most of the ...
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The species is farmed in North America and Europe in a similar fashion to other ratites, such as the emu and ostrich. The main products are meat and eggs, but rhea oil is used for cosmetics and soaps, and rhea leather is also traded in quantity. Male greater rheas are very territorial during the breeding season.
The American Emu Association calls the meat and oil "co-products" rather than by-products. alphzoup Upon reading the section on the economic usefulness of the emu, I think it needs to be completely rewritten because there are a lot of misleading and false pieces of information.
Wright Brand Foods, Inc. was a meat-packing company located in Vernon, Texas, that was eventually bought by the Tyson Foods corporation in 2001 after seeing rapid market growth beginning in the late 1980s. In 1922, Egbert Eggleston, his son Fay, and son-in-law Roy Wright, founded the Vernon Meat Company in the back of a local grocery store.
In the 21st century, many restaurants are serving emu, crocodile, yabbies and locally sourced eels, and using native plant spices for flavour. Producers have sprung up across the country to serve the new markets, including Tasmanian pepper, Victorian eel farms and South Australian plantations of quandongs, bush tomatoes, and native citrus.