Poultry
Emu
Emu is a lean Australian ratite red meat with a mild beef-like flavour and very low fat. Farmed primarily in Australia and specialty ranches abroad, it is sold as steaks, mince, and occasionally oil or egg products. Quick searing suits premium cuts; overcooking dries the lean muscle. Emu occupies a similar culinary niche to ostrich as a low-fat red poultry meat.
Explore further
Breeds, cuts & preparations
Variety
Australian EmuCommercial Farmed EmuDromaius novaehollandiaeIsland Emu Historical
Source
Indoor FarmedOutdoor FarmedWild
Provenance
Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown
Preparation
Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole
CommonCharacteristic
Beef-likeCleanDarkLeanLow FatMildSavouryTender
History
AU
Aboriginal Australians hunted emu for meat, fat, and eggs across the continent.
AU
Commercial emu farming developed in Australia for meat, oil, and leather.
Export interest and health-focused dining introduced emu steaks to specialty markets abroad.
Niche farms in North America and elsewhere supplied restaurants seeking alternative red meats.