Nutritional Composition of Ostrich Meat
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North Americans are 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 veal and of top quality roast. Ostrich meat also has the potential to be low in cholesterol, depending on the feeding regime used.
Source for all meat information except ostrich :
Nutrient Value of Common Foods - Health & welfare Canada
Source for ostrich information:
Food Quality Branch - Alberta Agriculture, Food & Rural Development
| . | Fat | Calories | Protein |
| Ostrich | 2 g | 122 | 26 g |
| Beef Rib Roast | 11 g | 220 | 29 g |
| Chicken Breast | 3.5 g | 160 | 31 g |
| Chicken Thigh | 6 g | 172 | 28 g |
| Turkey Breast | 3.5 g | 160 | 31 g |
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 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.