PAMPAS POULTRY
H. C. Macfie, Trewarren, Llanddewi Rhydderch, Abergavenny, Mon., NP7 9UT
Big birds living in the open fields - excellent, tender, tasty, very low fat, red meat.
Telephone: +44 1873 840281 email MacfieH@mac-rhea.co.uk
Fax: +44 870 7064 104
Rhea Meat
Like ostriches and emus, their meat is officially classified as
"Farmed Game". Rhea meat has the qualities of ostrich,
with further advantages which I discuss below. It deserves a place alongside the better known meats - firstly for its beneficial qualities, and secondly because this bird can be farmed in an extensive and welfare-friendly way.
Taste
Rhea meat is among the most tender you are likely to experience.
It has a distinctive and pleasant taste which an old lady (not
knowing what she had been given to eat) said was like something
between beef and lamb. There may also be a hint of turkey. The
texture, however, is not at all poultry-like, but similar to the
most tender beef. How to Cook rhea.
Nutritional Value
Rhea has a much lower fat content than beef; and its fat content is
also lower than that of chicken and even ostrich.
| Meat | Fat (%) | Cholesterol
(mg/100g) |
| Beef | 16.3 | 84 |
| Chicken | 3.6 | 85 |
| Ostrich | 2.0 | 58 |
| Rhea | 1.1 | 8 |
At only 8mg/100g, rhea has an unusually low cholesterol content.
Most of the fat is in the form of mono- and polyunsaturated fatty
acids, as is shown in this detailed analysis of rhea meat. In all the meats,
the protein content was found to be ~20%.
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