Product Description

Emu meat is a low-fat meat (less than 1.5% fat), and with cholesterol at *5 mg/**0 g, it is comparable to other lean meats. Most of the usable portions (the best cuts come from the thigh and the larger muscles of the drum or lower leg) are, like other poultry, dark meat; Emu meat is considered for cooking purposes by the USDA to be a red meat because its red colour and pH value approximate that of beef but for inspection purposes it is considered poultry. Emu fat is rendered to produce oil for cosmetics, dietary supplements, and therapeutic products. The oil is harvested from the subcutaneous and retroperitoneal fat from the macerated adipose tissue, and filtering the liquefied fat to get the oil, and has been used by indigenous Australians and the early white settlers for purported healing benefits. The oil consists mainly of fatty acids; oleic acid (*2%), linoleic and palmitic acids (*1% each) are the most prominent components. It also contains various anti-oxidants, notablycarotenoids and flavones. There is some evidence that the oil has anti-inflammatory properties; however, there have not yet been extensive tests, and the US Food and Drug Administration regards pure Emu oil product as an unapproved drug. Nevertheless the oil has been linked to the easing of gastrointestinal inflammation, and tests on rats have shown that it has a significant effect in treating arthritis and joint pain, more so than olive or fish oils. It has been scientifically shown to improve the rate of wound healing, but the mechanism responsible for such aforementioned effects is not understood. Emu oil has a better anti-oxidative and anti-inflammatory potential than other avian and ratite oils, and linked this to emu oil's higher proportion of unsaturated fatty acids, in comparison to the amount of saturated fatty acids While there are no scientific studies showing that emu oil is effective in humans, it is marketed and promoted as a dietary supplement with a wide variety of claimed health benefits