Ostrich Meat

Introduction

Ostriches are large, curious birds that are rapidly becoming a popular choice of meat. Ostrich meat has gained a lot of attention in recent years due to its many health benefits and its flavor profile. This meat comes from the large bird native to Africa, and is consumed around the globe. Ostrich meat's preparation and journey from farm life to dinner plate is quite fascinating, and it is important to understand this complex process in order to appreciate the quality of the product and its contribution to the global food supply.

What is an Ostrich?

Ostriches (Struthio camelus) are the largest type of birds in the world and are natives of Africa. They are flightless birds that can weigh up to 450 pounds depending on their age, gender and nutritional condition. They have long necks and long legs, with both neck and legs having feathers. Ostriches have two toes on each foot and have wings, but they are not able to fly. Ostrich is one of the oldest birds known to man, with fossilized remains dating back over 60 million years.

What is Ostrich Meat?

Ostrich meat is the muscle tissue of the ostrich which is consumed as a dietary food item for humans. It is lean and tender, similar to lean cuts of beef in texture. Generally, there are three primary types of ostrich meat available in the market: red meat, white meat, and dark meat. The red meat consists of the muscles that are located on the inner surface of the leg, while the white meat comes from the inner thigh meat and the dark meat comes from the outer thigh area. Ostrich meat has an intense, slightly gamey taste and a unique texture, with a mild flavor which mixes well with spices such as rosemary and thyme.

Health Benefits of Ostrich Meat

Ostrich meat is considered to be the healthiest red meat, due to its lower fat and cholesterol levels than other cuts of beef or pork. It has a lower fat and cholesterol than any other commercial poultry, and is widely considered a healthier red meat choice. Ostrich meat is very rich in proteins, and also high in iron, phosphorus, potassuim, calcium and Vitamin B12. It is also rich in Omega 3 fatty acids and contains more conjugated linoleic acid, which is an important fatty acid linked to improved heart health, than other red meats.

The Ostrich Meat Production Process

Ostrich meat production starts on the farm, in the wild, or in captivity in an animal farm. The bird is humanely handled for capture and humanely prepared for consumption. After the bird has been humanely captured, it is transported to a slaughterhouse. The slaughter process includes stunning the animal, removing the feathers, and cutting it up into cuts of meat. The meat is then inspected and sorted, before being graded and packaged in either a cardboard box or a vacuum sealed package.

Packaging and Labeling of Ostrich Meat

After the slaughter and packaging process, the ostrich meat is labeled and marked with the type of meat and country of origin. Labeling and marking of meat products contain the following information:

• Type of meat

• R&D Number

• Country of Origin

• Expiration Date

• Weights of the Meat

• Use By Date

Distribution of Ostrich Meat

Once the ostrich meat has been packaged and labeled, it is ready for distribution. There are several ways in which the ostrich meat can be distributed. The most common way is for the meat to be shipped to a wholesaler or distributor, who then sends it to retailers, supermarkets, and restaurants. There are also online distributors who specialize in delivering ostrich meat to consumers directly.

Cooking Ostrich Meat

Because of its leanness, ostrich meat requires special cooking methods. It is important to not overcook ostrich meat, as it will become dry and tough if cooked too long. The best cooking method for ostrich meat is to cook it over low heat for a short period of time. For roasting or grilling, it can also be pre-soaked in a marinade to add flavor and tenderness before cooking. Ostrich meat can also be diced or shredded before cooking, and it is often served in stews, stir-fries, and sandwiches.

Conclusion

Ostrich meat is a unique, healthy and tasty option for those who choose to consume it. From capture to packaging, and ultimately to the end user, there is a complex process to make sure that the highest quality is delivered. Understanding the process from farm to table enables us to fully appreciate this delicious meat and its contribution to the global food supply.