About Emu Meat

• Although it resembles a bird, the emu is from the ratite family and is a cousin of the ostrich. The red meat of the emu has been consumed in Australia for thousands of years.
• American emus are raised without the use of antibiotics or growth hormones.
• Today's consumers are seeking healthier diets, but they don't want to sacrifice taste. Because it is low fat and high nutrition, emu meat helps to meet the needs for this growing market.
• Emu meat is an excellent alternative for health-conscious consumers who love the taste of beef. The red emu meat is similar in taste and texture to lean beef, but lower in cholesterol, fat, and calories.
• The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried.
• The American Heart Association recognizes emu meat as a healthy alternative to beef.
• Emu meat is higher in iron, protein and Vitamin C than beef and has the equivalent fat and cholesterol of poultry.
• Emu meat is extremely low-fat, containing only 3 grams per 3.5 ounce serving. The fat is 43 percent monounsaturated, which lowers the "bad" LDL cholesterol.

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