Emu, top loin, cooked, broiled

Emu top loin has a deep red color and a flavor often compared to lean beef tenderloin, with a fine texture that works well broiled, grilled, or pan-seared to medium-rare. Because the meat is very low in fat, it is typically cooked quickly over high heat and rested before slicing, much like a beef loin steak, and it pairs with the same herb butters, red wine reductions, or simple salt-and-pepper treatments used for a good steak. Its mild, clean flavor also lends itself to a simple garlic and rosemary marinade before broiling, and it takes a peppercorn crust as well as any beef fillet does.

Once cooked, emu top loin keeps for a few days refrigerated in a sealed container, and slices well cold for sandwiches or salads the next day. At 152 calories and 29.1 grams of protein per 100 grams, with protein at 58% of the daily value and iron at 28%, this cut is a notably lean, high-protein main course, delivering a substantial amount of protein for its calorie count while keeping fat to 3.13 grams and sodium to 58 mg per 100 grams. It works well as the centerpiece of a dinner plate built around vegetables and a starch rather than a rich sauce.