Poultry
Steak
Emu steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Lean Australian ratite red meat is beef-like in colour, low-fat and fine-grained. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Treat steaks like venison—rare to medium-rare; overcooking turns tough.
Track this ingredient
Cuts & parts
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 8.97 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 89 mg
- Sodium 66.6 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23 g
- Water 67.2 g
- Energy 180 kcal
- Water 67.2 g
- Carbohydrates 0.95 g
- Sugars 0.52 g
- Protein 23 g
- Fat 8.97 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.15 mg
- Vitamin B5 — Pantothenic Acid 1.13 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 436 mg
- Major Minerals 435 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.15 · vitamin-b5-pantothenic-acid: 1.13 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Retail emu steaks marketed as high-protein low-fat alternative red meat. Cooks treated steak of emu as a cut with its own timing and sides.
As emu cookery specialised, steak was portioned and sold ready for the pan. Commercial emu farming produced steak and oil for specialty markets.
Retail emu steaks marketed as high-protein low-fat alternative red meat; steak of emu took a named place in that kitchen trade.