Smoked Emu Rump
Smoked Emu Rump is a lean, red meat dish made from the hindquarter of the emu, a large flightless bird native to Australia. The meat is typically seasoned with a dry rub of salt, pepper, and aromatic spices before being slow-smoked over native wood like ironbark or cherry, resulting in a tender, flavorful product with a deep, smoky aroma.
🍽️ Nutrition at a glance
This dish is extremely high in protein and very low in fat and carbohydrates, making it a nutrient-dense, keto-friendly option. A typical serving provides a substantial amount of iron, zinc, and B vitamins, particularly B12, with a calorie count roughly between 150-200 kcal per 100g serving.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 30 g |
| Carbs | 0 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Iron | 4.5 mg |
| Zinc | 3.5 mg |
| Vitamin B12 | 7.0 mcg |
| Niacin (B3) | 8.0 mg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Selenium | 25 mcg |
| Vitamin B6 | 0.6 mg |
Per 100 g (3.5 oz) · estimated, varies by recipe
💡 What's interesting
Emu meat is a traditional Indigenous Australian bush food and is prized for its high concentration of conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits. Nutritionally, it's often compared to extra-lean beef but with a significantly higher iron content, sometimes exceeding that of beef or lamb.
