Poultry
Bone
Emu bones and frames build stock—collagen, residual meat and savoury juices. Lean Australian ratite red meat is beef-like in colour, low-fat and fine-grained. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in Australian contemporary cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 85.6 mg
- Sodium 70 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.9 g
- Energy 265 kcal
- Water 47.9 g
- Protein 29.9 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.79 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 553 mg
- Major Minerals 552 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 85.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.79 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.41 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As emu cookery specialised, bone was portioned and sold ready for the pan. Retail emu steaks marketed as high-protein low-fat alternative red meat.
Commercial emu farming produced steak and oil for specialty markets; bone of emu took a named place in that kitchen trade.
Fan fillet and strip cuts became restaurant standards for emu. Cooks treated bone of emu as a cut with its own timing and sides.