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*** Of all fowl, goose meat offers the most opportunities to match with wine *** The primary difference between guinea fowl and pheasant is that guinea fowl does not have an excessive gamy flavor *** Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef *** Partridges are known for their heavy, muscular breasts and are rather plump *** Pheasant should be cooked quickly at high temperature and barding the breast is often recommended *** Our quail are raised naturally without antibiotic treatment to maintain its famed flavor, texture, and lean, healthful aspects

Black Angus - Ostrich

Ostrich

Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef.

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Black Angus Facts

Cooked the ostrich tasted .. tough .. how come?
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.

Why do the burgers taste so good?
Ostrich burgers and sausages typically have a very high meat content, averaging 80% as compared to 60% in the average beef or pork sausage.

How would you describe ostrich meat?
Ostrich meat is described as having a sweeter and richer taste than other meats. It is is popular in European restaurants and is becoming more popular in America. It comes in a variety of cuts, including prime steaks, filet, sausages, burgers, stir-fry, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe.

Recipes

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Nutrition

Ostrich

Nutrition Facts
Serving Size (100 g)
Serving Per Container

Amount Per Serving
Calories 120 Calories from Fat 25
 
% Daily Value
Total Fat 2.5g
0.04%
    Saturated Fat 1g
0.05%
    Trans Fat --g
Colesterol 75mg
0.25%
Sodium 75mg
0.03%
Total Carbohydrate 0g
0%
    Dietary Fiber 0g
0%
    Sugars 0g
Protein 22g
Vitamine A 0%
Vitamine C 0%
Calcium 0%
Iron 0.25%
Additional information:
Fan, raw. ESHA Research with access to USDA database.

Detailed Description

Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef. Ostrich is extremely low in fat and cholesterol and the best cooking methods are sauteing with vegetables or quickly grilling over hot coals to medium doneness (145-160 degrees on a meat thermometer)