Sixteen emu birds were used to study the effect of the age at slaughter (15months and 18 months) on fatty acid composition, cholesterol content and tenderness of Emu meat. Fatty acid composition of emu meat was significantly affected by age at slaughter (P< 0.05). A highly significant difference (P< 0.01) was noticed between the Cholesterol content of the two age groups. Emus slaughtered at 18 months had more saturated fatty acids (P< 0.05) than those slaughtered at 15 months. The monounsaturated and polyunsaturated fatty acids were more in the younger age groups. Oleic acid (C18:1) was the predominant monounsaturated fatty acid and the polyunsaturated fatty acids such as the linoleic (C18:2) and linolenic (C18:3) were all significantly higher in the younger age groups. The attributes of tenderness like Fibre diameter (µm), Sarcomere length (µm), Myofibrillar Fragmentation index, Shear force value (kg/cm2) and Collagen content (mg/g) showed a highly significant difference between the two age groups.