Poultry
Strip
Emu strip steak is a long lean strip muscle—clean flavour, restaurant-friendly portioning. Lean Australian ratite red meat is beef-like in colour, low-fat and fine-grained. Pat dry, sear, rest. Aim rare to medium-rare. Season simply with pepper and salt. Treat steaks like venison—rare to medium-rare; overcooking turns tough.
Track this ingredient
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 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 91.8 mg
- Sodium 65.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 63.2 g
- Energy 188 kcal
- Water 63.2 g
- Carbohydrates 0.94 g
- Sugars 0.49 g
- Protein 21.9 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 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 6.8 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.42 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 427 mg
- Major Minerals 426 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.8 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: 6.8 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Strip of Emu: composition reflects this culinary part relative to the whole ingredient.
History
Commercial emu farming produced steak and oil for specialty markets; strip of emu took a named place in that kitchen trade.
Commercial emu farming produced steak and oil for specialty markets. Cooks treated strip of emu as a cut with its own timing and sides.
As emu cookery specialised, strip was portioned and sold ready for the pan. Aboriginal Australians used emu meat and fat across arid regions.