Ostrich meat is frequently described as a healthy alternative to other meat products because it is low in fat and cholesterol. As America struggles in the grip of an unprecedented obesity epidemic and rates of heart disease and diabetes continue to rise, ostrich meat is being touted as a healthy alternative to beef.
While ostrich meat is described as a red meat, and is said to have all of the texture and taste of beef, it has 40% less fat. Like red meat, it is rich in protein and iron, yet is lower in fat, calories, and cholesterol than either skinless chicken or turkey, which are traditonally presented as viable alternatives to red meat.
|Chicken||7.41 grams||190||89 milligrams|
|Beef||9.28 grams||211||86 milligrams|
|Ostrich||2.80 grams||140||83 milligrams|
Nutritional information is per 100 grams of cooked lean meat
Ostrich meat is described as having a sweeter and richer taste than other meats. It is is popular in European restuarants and is becoming more popular in America. It comes in a variety of cuts, including prime steaks, filets, sausages, burgers, stir-fry, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe.
Ostrich burgers and sausages typically have a very high meat content, averaging 80% as compared to 60% in the average beef or pork sausauge.
Cuts rated tender should be broiled, fried, or grilled. Cuts rated medium-tender should be braised or poached. All cuts can be roasted, cured, or served as kabobs or stir-fry. Leg meat is usually ground or processed.
Ostrich cooks faster than other meats because of its low fat content. Steaks should be cooked medium rare to medium. Cooking ostrich meat to well done is not recommended.
Many nutritionists are beginning to prescribe ostrich meat to their clients in lieu of other meats because it is so low in saturated fat, which clogs arteries and which may contribute to heart disease and arteriosclerosis. It is available in many supermarkets, health food stores, and online. The price is comparable to other meats.