Originating in Australia over 80 million years ago, emus were imported to the United States in the middle of the last century. A member of the ratite family of flightless birds, along with ostrich and kiwi, emus can lay 25 or more eggs a year. One egg equals 8 chicken eggs.
Emu meat is similar in taste and texture to that of lean beef.
High in iron, protein and Vitamin C, the meat is an excellent choice for health-conscious consumers. The USDA reports that a 3.5 ounce serving of emu contains 28.4 grams of protein and only 164 calories and is rich in B vitamins. Included on training tables for athletes and body builders, emu is demanded nationwide is more today than at any other time in the history of the industry. Emu oil is used to promote healing and to prevent scarring in burn patients. Athletes in the 2000 Olympics used emu oil to enhance the healing of bruises, blisters and to reduce muscle inflammation.