Other
emu meat skinless.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeKosher
SERVING
CALORIES
133
PROTEIN
22.6g
CARBS
0g
FAT
4.6g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 8.1 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories133kcal—
Protein22.6g45%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat4.6g6%
Saturated fat0.20g1%
Trans fat0g—
Cholesterol72.7mg24%
Water71.7g—
MINERALS
Sodium48.5mg2%
Potassium275mg6%
Calcium7.4mg1%
Iron4.0mg22%
Magnesium25mg6%
Phosphorus243mg19%
Zinc2.9mg26%
Copper0.65mg72%
Manganese0.04mg2%
Selenium21.3µg39%
VITAMINS
Vitamin A2.8µg0%
Vitamin C0mg0%
Vitamin D0.67µg3%
Vitamin E0.42mg3%
Vitamin K8.1µg7%
Thiamin (B1)0.10mg8%
Riboflavin (B2)0.17mg13%
Niacin (B3)3.3mg20%
Pantothenic acid (B5)2.2mg44%
Vitamin B60.35mg21%
Biotin (B7)0µg0%
Folate (B9)7.1µg2%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup150g
1 oz28.4g
1 lb453.6g
1 piece120g
HEALTH BENEFITS
Why eat it.
- ✓Extremely lean red meat, low in saturated fat, which supports cardiovascular health.
- ✓Rich in complete protein, essential for muscle building, repair, and overall body function.
- ✓Excellent source of Vitamin B12, crucial for nerve function and the formation of red blood cells.
COOKING TIPS
In the kitchen.
- 1Due to its low fat content, emu meat cooks quickly and should not be overcooked. Aim for medium-rare (130-135°F / 54-57°C) for the best texture and flavor.
- 2Use high-heat cooking methods like grilling, pan-searing, or broiling. It is not well-suited for slow cooking unless it is ground.
- 3Marinating the meat for at least 30 minutes can help add moisture and enhance its flavor.
- 4Always let the cooked meat rest for 5-10 minutes before slicing to allow the juices to redistribute, ensuring a more tender result.
STORAGE
Keep it fresh.
- Store fresh emu meat in the coldest part of the refrigerator (at or below 40°F / 4°C) and use within 3-4 days.
- For long-term storage, wrap tightly in freezer-safe packaging and freeze at 0°F (-18°C); it will maintain its quality for 6-9 months.
FAQ
Frequently asked questions.
Is emu meat healthy?
Yes, emu meat is exceptionally healthy. It's an extremely lean red meat, very low in saturated fat, which supports cardiovascular health. It's also rich in complete protein, essential vitamins like B12, and bioavailable heme iron.
What are the key nutritional benefits of emu meat?
Per 100g, emu meat provides approximately 133 calories, 22.65g of protein, and only 4.62g of fat with 0g carbs. It's an excellent source of iron, crucial for preventing anemia, and Vitamin B12, vital for nerve function and red blood cell formation.
Is emu meat suitable for a keto diet?
Yes, emu meat is highly suitable for a ketogenic diet. It is naturally low in carbohydrates (0g per 100g) and high in protein, making it an ideal lean protein source to help maintain ketosis.
Is emu meat gluten-free?
Yes, naturally, emu meat is gluten-free. As a pure meat product, it does not contain any gluten. Always check for added ingredients or marinades if purchasing processed emu products.
What does emu meat taste like?
Emu meat is often described as a lean red meat with a flavor profile similar to lean beef or venison, but slightly milder. It has a fine texture and is not gamey, making it versatile for various culinary applications.
How should I cook emu meat?
Due to its extreme leanness, emu meat cooks quickly and can dry out if overcooked. It's best prepared using high-heat, short-duration methods like grilling, pan-searing, or roasting to medium-rare for optimal tenderness and flavor. Marinating can also help retain moisture.
Is emu meat considered red meat or poultry?
Despite being a bird, emu meat is classified as red meat due to its high myoglobin content, similar to beef or lamb. This gives it its characteristic dark color and rich flavor, distinguishing it from traditional white poultry meats like chicken or turkey.
