Nutritional Info

Why Eat Ostrich?

As North Americans become more health conscious and are looking for alternative sources of meat protein that are low in cholesterol and fat, ostrich are a viable alternative. They produce a red meat that is low in cholesterol, fat and calories, while maintaining a high protein content, and with a taste that is similar to that of veal and a top quality roast.

Ostrich meat colour is a deep red, a littler 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 sold as steaks and roasts. The trim will be used in further processed products. All ostrich muscles are not the same with some being far more palatable.

By using ostrich meat, even the most avid beef lover will satisfy their craving for beef while making a conscientious decision towards healthier eating! Ostrich steak can be prepared as any fine red meat, and is always great on the grill! Ground ostrich is a great alternative for reducing fat and cholesterol in any of your favourite recipes for meat loaf, tacos, and burgers.
The reason is simple. No other meat combines the flavour, versatility and nutritional benefits of ostrich. Ostrich is the healthiest red meat available to the public!

Catherine Gray, MS, RD/LD, a consulting dietician for an article published in Muscle & Fitness says, “the most serious threat to a dieter has always been that urge to binge on a juicy hamburger or steak.” Gray says, “By replacing just four beef meals a week with ostrich, you decrease your caloric intake by 576 calories per week. That translates to losing 8 1/2 pounds a year.