Poultry
Whole Muscle
Emu whole-muscle portions are intact unbroken muscles—ideal for even steaks, roasts or precise restaurant fabrication. Lean Australian ratite red meat is beef-like in colour, low-fat and fine-grained. Trim silver skin, portion across the grain, cook by thickness. Showcases the meat without mince or stew masking. Treat steaks like venison—rare to medium-rare; overcooking turns tough.
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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 10.2 g
- Saturated Fat 2.88 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.81 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 92.3 mg
- Sodium 71.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 61.8 g
- Energy 180 kcal
- Water 61.8 g
- Carbohydrates 0.98 g
- Sugars 0.53 g
- Protein 22.4 g
- Fat 10.2 g
- Saturated Fat 2.88 g
- Monounsaturated Fat 3.81 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.34 mg
- Vitamin B5 — Pantothenic Acid 1.03 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 475 mg
- Major Minerals 474 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.34 · vitamin-b5-pantothenic-acid: 1.03 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Aboriginal Australians used emu meat and fat across arid regions; whole muscle of emu took a named place in that kitchen trade.
Aboriginal Australians used emu meat and fat across arid regions. Cooks treated whole muscle of emu as a cut with its own timing and sides.
As emu cookery specialised, whole muscle was portioned and sold ready for the pan. Retail emu steaks marketed as high-protein low-fat alternative red meat.