Ostrich are members of the ratite family who are unable to fly; however, they can run at speeds in excess of 40 mph. They do not have a keel and therefore lack large chest or wing muscles resulting in the meat being taken from the back, thigh and leg.
The meat is dark red, almost cherry like in colour with flavour and texture being similar to beef but having nutritional characteristics closer to poultry. Ostrich meat is prepared boneless, without any fat to be trimmed and has virtually no shrinkage. The average serving of ostrich is 100 - 140 grams, attributed to the high protein content resulting in the meat being extremely filling.
The birds are processed at 12-16 months to ensure the most tender and highest quality products.
Nutritional Information
Ostrich is extremely low calorie, nutrient rich, low cholesterol, with the lowest fat grams per serving than any other red meat.
Nutrient Comparison (per 100 grams of cooked lean meat)**
Species
Description
Percent Protein
Fat In Grams
Calories Kcal
Iron MG
Cholesterol MG
Ostrich
Cut Composite
26.9
2.8
140
3.2
83
Chicken
Whole,No Skin
28.9
7.4
190
1.2
89
Turkey
Whole,No Skin
29.3
5
170
1.8
76
Beef
Retail Composite
29.9
9.3
211
3
86
Pork
Retail Composite
29.3
9.7
212
1.1
86
Veal
Retail Composite
31.9
6.6
196
1.2
118
Product List
Ostrich burgers 1/4 lb
German Style Ostrich Kolbassa
Ostrich Pepperoni
Ostrich Sausage
Ostrich Slavinken
Corned Ostrich
Ostrich Pepperettes
Ostrich Pate with Red Pepper Jelly
Prime Ostrich Fillets(4 per pkg) **
(approx 2 lb coils) **
(approx 2lb coils) 2 lb coils) **
(naturally smoked bacon wrapped sausage) **
**
(2 per pkg Mild or Hot)
(approx 2.5 lb loaf)** 10 LB MINIMUM PER ORDER
Preparation Tips
- Ostrich meat cooks very quickly, about 10 minutes per pound.
- Watch cooking closely - the meat will dry out if overcooked.
- An internal temperature of 145-160 F is recommended, the meat is superb grilled or BBQ'd rare to medium rare.
- Marinades containing a little olive oil add flavour and reduce sticking to BBQ's and cookware.
- To oven broil a one inch thick ostrich steak, place broiler tray six inches from heat source. Turn after 5 to 7 minutes for medium rare. High heat sears in flavour and juices.
- Deglazing the grilling pan with wine and/or fruit juice and pouring the reduced liquid over the fillets as a glaze or sauce is popular. Our local chefs serve ostrich with fresh fruit purees, or cherry or sumack preserves for flavour and elegance.
Use ostrich meat in any of your favourite recipes. Be bold, experiment and enjoy!
Email or call for pricing information & orders.
SOUTH BAY OSTRICH RANCH
Your Hosts: Ralph and Daneen Douglas and Sons
R.R. #3, 2697 Cty. Rd. 13
Picton, Ontario Canada K0K 2T0
Email: sbostrch@kos.net
613-476-3433Farm Vacations | Tours/Photo Gallery | How to Find Us | Attractions Nearby | Home |
