Emu meat

Emu meat is one of the richest sources of iron, it is extremely low in fat and has virtually no cholesterol. The healthy, natural environment in which Australian farm bred emus are raised and the quality diet they are fed, produce a low fat, low cholesterol, high iron meat of exceptional flavour and tenderness.

The emu (Dromaius novaehollandiae) is the second-largest living bird by height, after its ratite relative, the ostrich. It is endemic to Australia where it is the largest native bird and the only extant member of the genus Dromaius. The emu's range covers most of mainland Australia, but the Tasmanian, Kangaroo Island and King Island subspecies became extinct after the European settlement of Australia in 1788.

Emu fillet is similar in taste and texture to beef, red emu meat has more protein and less calories and sodium than most other red meat. It is ingredient many delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced dishes,  substituted beef  in Australian  favorite recipes.

For example, baked emu fillet and crushed pumpkin is a pupolar Australian dish

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.

Because emu meat is so low in fat, it requires careful cooking to avoid becoming dry.

As a general rule, emu meat should be cooked to an internal temperature of between 150 and 160 degrees F (66 - 71 C). This will cook emu steaks and roasts to "rare" or "medium rare." Longer cooking will cause it to become dry.

Emu meat adapts well to many recipes. Because of its mild flavor emu meat accepts most seasonings. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.