The medical practitioners and dieticians are recommending ostrich meat as the best choice for red meat lovers. Ostrich meat is lower in kilojoules, saturated fats and cholesterol than chicken. Ostrich meat is also high in iron and therefor benefit people with an active lifestyle.
Although ostrich meat has fat, its collects outside the muscle and is easily removed during processing. Ostrich meat is therefore lean with low fat content. The Heart and Stroke Foundation of South Africa approve ostrich meat as a wonderful protein source.
Due to the ostrich’s good pH balance, the meat does not attract harmful bacteria as E-coli or Salmonella, unlike chicken and other meats, and that makes ostrich meat ideal for Carpaccio and even Sushi.
In short ostrich meat is:
- Low cholesterol
- Low fat
- Low Kilojoules
- Rich in protein
- Rich in iron
The best way to have ostrich fillet or steak is medium-rare, because ostrich meat is low fat, it can be dry when well-done. You can pan-fry or have a fillet over the coals or try ostrich neck stew this winter.