Vileena is an integrated processor of emu, founded in 2010, focused on providing healthy, low-fat, and nutritious emu meat and oil products to global retailers and distributors. The company emphasizes collaboration with farmers to address economic, environmental, and social challenges while aiming to become a leader in the sustainable emu processing industry. Emu meat is highlighted for its high protein content, low fat, and cholesterol levels, being recognized by health organizations for its nutritional benefits.

1. ABOUT VILEENA
Vileena is an integrated processor of emu. Founded in 2010, our privately held company aims to serve
leading retailers, food service, and distributors in major markets across the globe.
We are here to help customers succeed through collaboration and innovation. Vileena is committed to
sharing our deep knowledge and experience to help our suppliers(farmers) meet economic, environmental
and social challenges.
We've set our sights on becoming a global sustainable emu processing powerhouse and to deliver an
unrivalled and unmatched portfolio of healthy and nutritious emu meat and oil products. The concentrated
nature of our portfolio is at the heart of our dual strategy that will drive our success.
Create a performance­driven, value based organization:
Our objective is to be recognized as the world leader in emu processing and to be the reference company
for financial and technical performance in this industry.
EMU MEAT : 98% FAT FREE - 100% NATURAL
Emu meat is tender, juicy, and flavourful, it is low in fat and very nutritional compared to others meats,
poultry and fish. Emu ranks high in iron and protein and low in cholesterol. Take a look at the following
chart for comparisons of nutritional information.
The American Heart Association recently included emu meat in its listing of heart­healthy meats, said
Williams, and Barry Sears, internationally­known author of The Zone recently included emu meat in
diet recommendations. So, we were hopeful that emu would be a positive in this study. What we didn't
anticipate was emu meat's nutritional values when compared to other meats.

2. What does emu meat taste like, the best way to cook emu meat?
1. With more protein and less calories and sodium than most other red meat, emu meat is similar
in taste and texture to lean beef.
2. Since emu meat is low fat and loses moisture quickly, it is best when cooked to rare or
medium rare doneness (145? to 160? F internal temperature as For those who prefer meat
that is well done, a moist heat cooking method is recommended.
3. The tenderest cuts are the select cuts that include the fan, top loin, and inside strip. Select cuts
of emu meat adapt well to nearly any recipe. Because of its mild flavour, emu meat accepts
most seasonings. It responds especially well to sweet marinades made with honey, soya
sauce, ginger, lemon juice, and garlic.
Nutritional Comparison of Meats
RDI 5
Venison 1
Ostrich 1
Emu 1
Bison 1
Beef 2
Turkey 2
Elk 1
Protein (gm 50 26.5 26.2 28.4 24.2 25.0 27.4 26.6
Fat (gm) <654
8.2 7.1 4.7 14.8 16.4 13.2 8.4
% Saturated fat 3
­­ 52 30 25 44 39 26 48
Cholesterol (mg) <300 98 83 87 85 81 102 78
Iron (mg) 18 3.4 3.4 5.0 3.1 2.4 1.9 3.3
Calories (kcal) ­­ 189 175 164 237 255 235 190
Copper (mg) 2 .13 .14 .24 .21 .09 .09 .14
Sodium (mg) <2400 78 80 65 67 70 107 85
Magnesium (mg) 420 23.9 22.6 28.7 19.8 21 24 23.7

3. Manganese (mg) ­­ .013 .017 .030 .010 .016 .020 .011
Phosphorus (mg) 1000 228 224 269 184 160 196 221
Potassium (mg) ­­ 364 323 375 306 312 270 354
Selenium (mcg) ­­ 10 34 44 35 19 37 17
Zinc (mg) 15 5.2 4.3 4.6 4.3 5.4 2.9 6.6
Folic Acid (mcg) 420 8.2 14 9 15.1 9 7 7.7
Vitamin B12 (mcg) 6 2.3 5.7 8.5 2.3 2.0 .33 2.6
Vitamin B 6 (mg) 2 .47 .50 .83 .37 .27 .39 .42
Thiamin (mg) 1.2 .50 .21 .32 .12 .06 .05 .13
Niacin (mg) 16 9.3 6.6 8.9 4.9 4.7 4.8 5.3
Riboflavin (mg) 1.3 .33 .27 .55 .26 .26 .17 .32
Shaded areas indicate most desired in that classification
(gm=grams, mg=milligrams, mcg=micrograms, Kcal =kilocalories)
● 1
= Source: University of Wisconsin­Madison, June, 2000 Alternative Meat Study funded by USDA
● 2
=
Source: United States Department of Agriculture Nutrient Database for Standard Reference
● 3
= percent of fat composed of saturated fatty acids
● 4
= Based upon 2000 calorie diet
● 5
= Reference Daily Intake (National Academy of Sciences)
●
This information made available by the American Emu Association and here is the link for Emu Meat Values

4. Suggested use of emu meat cuts & recipes :
EMU MEAT CUTS WEIGHING & DIVERGING
SL.NO. NAME OF THE MEAT CUT
INTERNATIONAL
CODE NO.
WEIGHT OF THE MEAT
CUT
1 FAN CUT EM 1032 567 gms
2 TOP LOIN CUT EM 1047 454 gms
3 OUTSIDE STRIP CUT EM 1052 283 gms
4 ROUND CUT EM 1031 709 gms
5 INSIDE STRIP CUT EM 1051,1053,1054 198 gms & 170 gms
6 TIP CUT
EM 1041, 1042,
1043,1044,1045 454 gms
7 OYSTER CUT EM 1021,1022,1024,1046 340 gms
8 INSIDE DRUM CUT EM 1011 652 gms
9 OUTSIDE DRUM CUT EM 1013 454 gms
10 MID­DRUM CUT EM 1014 454 gms
Category Cut Type SUGGESTED USE
CUT NAME &
NUMBER
CLASS 1 SELECT
As a steak, e.g. grilled broiled , marinade optional
(for flavour). Trimmings may be pressed to make “
formed steak “
Fan (1) and Top loin
(2)
CLASS 2 PREMIUM
Value – added meats cuts, e.g. tenderised to make
cutlets (schnitzel); vaccum­tumbled and sliced for
stir­fry (fajitas) ; marinated, skewered, and grilled
(kababs).
Outside strip (3),
Round (4), Inside
strip (5), Tip (6)
CLASS 3 STANDARD
Ground meat for meat balls , spaghetti sauce,
hamburger, sauces etc. If well tenderized , larger
cuts can also be used for cutlets for jerky also
vaccum­tumbled and smoked, then thin­sliced for
sandwich meat.
Oyster(7), Inside
drum (8), Outside
drum (9), and Mid
drum (10)