Because emus are free range or grain-fed livestock, there are no growth hormones or antibiotics added to their food. All emu meat is processed according to state agricultural regulations and submitted for voluntary USDA inspections. 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 yearly. Each egg equals eight chicken eggs.
Emu meat is similar in taste and texture to that of lean beef.
The meat is an excellent choice for health-conscious consumers. It has been included on training tables for athletes and body builders. The demand nationwide is higher than at any other time in the history of the emu industry. Emu oil has been 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.