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Educating your staff on the Rhea Facts
First and foremost let your staff browse through this kit. This kit is jam packed with information which will assist your staff with promoting your newest addition to the menu.
Some key points to emphasize are:
- Because of its low fat content, this meat must be prepared medium to medium rare.
It is very low in fat, calories and cholesterol but high in protein and iron.
There is very little, if any, shrinkage when cooking rhea.
Rhea has a very mild taste and is not gamey or wild tasting.
- The rhea originates from South America and is in the same family as the ostrich, emu, cassowary and kiwi.
- The pH of rhea meat is similar to beef, therefore it is classified as a red meat and is similar in taste to veal or beef tenderloin. Rhea is like "steak with wings".
- Rheas are fed a well balanced diet but their greatest joy comes from foraging on broad leafed weeds such as dandelions and burdock. The male rhea is solely responsible for egg nesting and chick rearing. The rhea has held a place of honour and been worshiped for thousands of years by the natives of South America.
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Pfeffer Rhea Farm distributes over 5000 brochures per year. We would love to add your establishment to our growing list of restaurants that serve our rhea. We would also be happy to supply your wait staff with brochures to show your customers and even extra brochures for distribution.
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