Emu, outside drum, raw

The outside drum is a cut from the emu's leg, and it's tougher and more heavily worked than the fan fillet, so it suits slower cooking methods like braising, stewing, or thin slicing for stir-fries rather than a quick sear. Cooks often marinate it first to help tenderize the meat, then braise it with red wine, stock, and root vegetables until it's fork-tender, similar to how a beef shank or brisket might be treated over a few hours. It can also be ground into lean burger patties or sausages, where its mild, slightly gamey flavor blends well with garlic, herbs, and other seasonings, or cut into strips for a slow-cooked curry or ragu served over pasta or rice.

Choose emu drum meat that's deep red without dull or grayish patches, and keep it refrigerated for a day or two before cooking or freeze it for later use. A 3-ounce serving provides just 103 calories and 23.1 grams of protein, about 46% of the Daily Value, with under half a gram of fat, making it a notably lean option to build a braise or stew around. Its 25% Daily Value for iron per 100 grams is on par with many red meats, so it fits well into meals where a hearty, low-fat protein is the goal, and its lack of sugar and minimal fat mean the flavor of the braise comes mostly from the cooking liquid and aromatics rather than the meat's own richness.