Emu

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== About emu ==
An emu is the second largest (surviving) flightless bird which is native to Australia and related to the Ostrich. The meat is a finely textured red meat similar in taste to beef. It has considerably less fat content than beef and is high in protein and nutritional value.
== Nutritional Comparison of Meats ==
 	RDI Recommended Daily Intake (National Academy of Sciences)	Venison Source: University of Wisconsin-Madison, June, 2000 Alternative Meat Study funded by USDA	Ostrich	Emu 	Bison	Beef Source: United States Department of Agriculture Nutrient Database for Standard Reference	Turkey	Elk
Protein (gm) 	50 	26.5 	26.2 	28.4	24.2 	25.0 	27.4 	26.6
Fat (gm) 	65Based on 2000 calorie diet 	8.2 	7.1 	4.7 	14.8 	16.4 	13.2 	8.4
% Saturated fat Percentage of fat composed of saturated fatty acids	-- 	52 	30 	25 	44 	39 	26 	48
Cholesterol (mg) 	300 	98 	83 	87 	85 	81 	102 	78
Iron (mg) 	18 	3.4 	3.4 	5.0 	3.1 	2.4 	1.9 	3.3
Calories (kcal) 	-- 	189 	175 	164 	237 	255 	235 	190
Copper (mg) 	2 	.13 	.14 	.24 	.21 	.09 	.09 	.14
Sodium (mg) 	2400 	78 	80 	65 	67g 	70 	107 	85
Magnesium (mg) 	420 	23.9 	22.6 	28.7	19.8 	21 	24 	23.7
Manganese (mg) 	-- 	.013 	.017 	.030	.010 	.016 	.020 	.011
Phosphorus (mg) 	1000 	228 	224 	269 	184 	160 	196 	221
Potassium (mg) 	-- 	364 	323 	375 	306 	312 	270 	354
Selenium (mcg) 	-- 	10 	34 	44 	35 	19 	37 	17
Zinc (mg) 	15 	5.2 	4.3 	4.6 	4.3 	5.4 	2.9 	6.6
Folic Acid (mcg) 	420 	8.2 	14 	9 	15.1 	9 	7 	7.7
Vitamin B12 (mcg) 	6 	2.3 	5.7 	8.5 	2.3 	2.0 	.33 	2.6
Vitamin B6 (mg) 	2 	.47 	.50 	.83 	.37 	.27 	.39 	.42
Thiamin (mg) 	1.2 	.50 	.21 	.32 	.12 	.06 	.05 	.13
Niacin (mg) 	16 	9.3 	6.6 	8.9 	4.9 	4.7 	4.8 	5.3
Riboflavin (mg) 	1.3 	.33 	.27 	.55 	.26 	.26 	.17 	.32
Shaded areas indicate most desired in that classification
(gm=grams, mg=milligrams, mcg=micrograms, Kcal =kilocalories)
== Notes ==
== Tips for Cooking Emu Meat ==
The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried.
Although emu meat has similar characteristics to lean beef, there are also some differences. Emu meat is very dark with little or no marbling. Since most fat is deposited in a layer between the meat and the hide, the meat has very little fat even on the outside of the cut.
As emu meat is low in fat, it doesn't need to be cooked as long or with as high a temperature as most other meats.
For grilling (broiling) a steak, move the griller rack down one notch from where you would grill beef. Turn the steak quicker than you would turn a beef steak. Emu is best when cooked rare to medium rare.
Chopped or minced (ground) emu will cook faster than beef. Since it contains very little fat, it should be cooked at low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking.
== Emu meat Recipes ==
== Sources ==
* Tjuringa Fresh Emu Meats
* Songline Emu Farm''
Category:Meat
Category:Australian Food Glossary