Ostrich

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world. As a food, Ostrich meat is a red meat that is very low in cholesterol and particularly low in fat, that provides iron for nutritional needs at a level similar to other red meats with protein levels slightly below turkey and chicken. Ostrich meat is very common in Asia and South Africa where it is available as both a fresh and dried food.

Ostrich meat is very porous and absorbs flavors easily, so it is best to marinate it for only a short period of time, such as 15 minutes for a cut of steak. Similar in taste to beef yet significantly lower in fat, Ostrich meat can be cooked, braised, grilled, roasted, or fried. A common way to cook Ostrich is to sauté or sear the meat in a fry pan with butter or olive oil. Since the meat is low in fat, cooking times will vary with the cut. However, it is best to not overcook Ostrich and to keep it at medium to medium rare or pink in color for the most enjoyable flavor. When served with sauces, the flavor of the meat is enhanced most effectively with either fruit sauces or light seasoned sauces that will not overpower the meat flavor. Ostrich meat is typically available in specialty food stores or stores selling more natural types of food. Burgers and steaks are the most common Ostrich meat products available today.

Ostrich eggs are also a food product provided by this bird. Large in size, one ostrich egg will equal 20 to 24 large chicken eggs. The eggs make large batches of scrambled eggs or omelets. Soft boiling one egg will require approximately one hour while hard boiling the egg will take one and a half hours.