Emu, full rump, cooked, broiled

Emu is a red meat despite coming from a bird, and the full rump is a lean cut best treated like a good steak rather than like poultry. Broiled, as here, it is cooked fast under high heat and pulled while still pink in the center, since its low fat means it dries out quickly if pushed past medium. The flavor is beef-like with a slightly sweet, clean finish, and the texture is tender and fine-grained when sliced across the grain and rested before serving. Cooks often sear it hard, then slice it thin over salads, fold it into stir-fries and fajitas, or fan it beside roasted vegetables and a bright chimichurri that plays off its leanness.

Its numbers explain the handling: per 100 g the broiled rump gives 33.7 g protein (67% of the Daily Value) with just 2.68 g fat and no sugar or carbohydrate, plus 38% of the DV for iron. Because it is so lean, a marinade with a little oil helps keep the surface moist during broiling. Buy emu from a specialty butcher or freezer case, keep it cold, and use fresh cuts within a couple of days or freeze them well wrapped. A 3 oz serving is about 85 g, a useful anchor when portioning a meal. Slice it thin, keep the heat quick, and pair it with something acidic to balance the deep, savory taste.