Ostriches provide red meat, which is low in cholesterol.
Native to Africa, the ostrich (Struthio camelus) is the largest living bird. Its meat, low and protein and fat, has been appreciated by humans since Roman times. In the U.S., the ostrich industry started in the late 19th century, with the arrival of the first animals. Add this to my Recipe Box.
Composition
Every 100 grams of ostrich meat has 26.9 percent protein, 3 grams of fat, 142 calories, 3.2 mg of iron and 83 mg of cholesterol. As a means of comparison, beef has 29.9 percent protein, 9.3 grams of fat, 211 calories, 3 mg of iron and 86 mg of cholesterol.
Taste
Ostrich meat is red and tastes like beef. Most of the meat from an ostrich comes from the leg, thigh and back, as ostriches don't have breast meat like the chicken and turkey.
Ostrich Steaks
It is best to cook ostrich meat for a few seconds over high heat before reducing the temperature. Ostrich steaks go well with cranberry jelly or redcurrant sauce. Cooking times vary according to taste. The fillet can also be eaten raw, as Carpaccio.
Farming
Ostrich farming is a growing industry in the U.S. and many other countries. Beef farmers have opted to raise ostriches, due to bigger financial returns. Ostriches are reared as free-range animals and are easy to manage and are resistant to diseases, although high humidity can be a problem for young chicks.
In the Wild
Though abundant in farms, ostriches need to be protected in the wild. According to Bird Life International, the subspecies Struthio camelus syriacus (the Arabian or Syrian ostrich), once common in the Middle East, from the Syrian Desert to the Arabian Peninsula, is now extinct. The international trade of ostrich is controlled by the Convention on International Trade in Endangered Species.
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