Emu meat – similarly to the ostrich meat – has extraordinarily positive qualities, as it has been proven in plentiful research in Australia and in the US. The low fat and high mineral content make it a food with great physiological effect. For example it has been detected that emu meat has a lot higher iron, magnesia, selenium and vitamin B content than beef or turkey meat.
Emu has no known diseases in Europe, it is not sensitive to any classical bird diseases, therefore can be developed without any “chemicals”!
Besides, the fat content is really low – plus the fat contains primarily unsaturated fatty acids, making this racy red meat a premium raw ingredient for modern cuisine.