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Ostrich meat is very low in fat and
cholesterol,
high in
protein, a red meat and tastes very
similar to beef or veal. Each bird yields about
75 lbs of meat at
1 year of age. Ostrich meat
is very tender and lends itself extremely well to steak & medallions, roasts, cutlets, a variety of sausage, burgers, mince, pate and
pepperoni. |
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How to Cook Ostrich Meat A versatile meat, ostrich can be adapted to most beef recipes. Suitable methods for cooking prime cuts include pan-frying, sauteing, grilling, broiling, pan-roasting, stir-frying, and boiling in stock. Care must be taken not to overcook. Steak and medallions should come to an internal temperature of not more than 125 to 130 °F (medium to medium rare is best). In general it is suggested the light stocks such as ostrich, chicken or veal and white or light red wines should be used in stews, braises and other types of moist cookinq and in sauces for steak and medallions. Raspberry and other sweet sauces go well with the delicate flavour of ostrich. |
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Nutritional Comparison |
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Ostrich |
Emu | Pork | Beef | Poultry | Deer |
Fish |
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| Water (%) | 75 | 74 | 70 | 75 | 73-75 | 75 | 82 |
| Fat (%) | 1.2 | 1.7-4.5 | 25 | 2-14.7 | 1-3 | 3.3 | 1 |
| Protein (%) | 21.7 | 21.2 | 18-28 | 18-22 | 23-24 | 20.6 | 16 |
| Cholesterol mg/100gm | 37.8 | 39-48 | 80-105 | 63 | 64-90 | ||
| Calories (Kcal/100 gm) | 104.7 | 113-127 | 319.3 | 157.2 | 114.4 | 108 | 70-130 |
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8231 East Saanich Road, Saanichton, BC CANADA Tel (250) 652-3345 Email: joan@ostrichfarm.ca |
