Some information on Ostrich Meat
and the best way of Cooking it.

Why eat ostrich? Ostrich Meat the healthier Red Meat

Ostrich has found a place on the world's menu, delivering red meat flavor with 40% less fat
than beef. Already a popular menu item at top rated European and American restaurants,
ostrich is poised to become, "the premier red meat of the next century," according to the
The National Culinary Review. The reason is simple. No other meat combines the
flavor, versatility and nutritional benefits of ostrich. Ostrich is the healthiest red meat available.
Try it and you'll agree.

People becoming more health conscience, and are looking for alternative sources of
meat protein that are low in cholesterol, fat and calories. Ostrich are a viable alternative
they produce a red meat that is low in fat and calories, while maintaining a high protein content,
and with a taste that is similar to that of beef and of top quality roast. Ostrich meat also has the
potential to be low in cholesterol, depending on the feeding regime used.

Table 1. Ostrich Meat Comparison based on 85 gram cooked sample

Ostrich Meat Nutritional Information
(3 oz / 85 gm)

Ostrich meat color is a deep red - a little darker red than beef. The major muscles of the carcass
are located in the leg and thigh of the bird. A majority of the lean meat will come off in the form
of large muscles which can be used as steaks and roasts. There is very little trim, and most
trimmings will be used in sausage, value-added delicatessen meats, and burger processing.
All ostrich muscles are not the same - some are more palatable and tender than others.
Carcass lean meat is about 60 -63% of the carcass weight. Carcass fat is very low.

        Ostrich Meat Features

        Low fat, high in iron and protein, low in calories.

Tips for Cooking Ostrich Meat

Ostrich meat is best when served very hot or chilled. Avoid serving it lukewarm.
Ostrich meat is very lean. It has no fat marbling and very little fat trim.
This means that it is important to avoid overcooking, or meat will become tough.
Cooked properly, ostrich is very tender.
You may want to rinse raw ostrich meat before cooking it, as it tends to be more
bloody than other red meats.
Ostrich meat has a taste similar to beef, with a gentle gamey flavor. If you prefer to
have the flavor of the meat alone, then simply spice with salt and pepper. If you prefer
to add seasonings to the meat, then cook using a lower temperature to allow spices to
absorb and penetrate.

       A word from the Chef:

        Low-fat, low cholesterol eating is not just for people who are trying to lose weight.
        Everyone can benefit from keeping dietary fat to 30 percent or less of total
        calories. Studies show that a low fat, low cholesterol diet reduces the risk of
        heart disease, diabetes, and some types of cancer.

         If you have any problems with this Recipes please E-mail me and I will
         will correct the recipe or will give you final instructions what to do !!!