Why is ostrich meat healthy?
- low in cholesterol – 0nly 60 mg per 100 g meat
- low in fat – 1.4 g fat per 100 g meat, mostly unsaturated fat
- low in collagen – most digestible red meat
- rich in protein – 22% per 100 g meat
- rich in iron – 3.2 mg per 100 g meat
- low in kilojoules – only 377 kJ per 100 g meat
The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Do not confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked as the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally steak and fillet should be served medium rare.
Cooking time (steak with thickness of approx 2 cms): Firstly lightly baste with olive oil. Sprinkle seasoning only once meat is sealed
- rare – 2 minutes per side
- medium rare – 3 minutes per side
- medium – 4 minutes per side
Remove from heat. Again baste lightly with olive oil.
Proudly South African note :
SA supplies 80% of the world’s ostrich meat – 65% of this by Klein Karoo International Ltd, based in Oudtshoorn, Cape.