Green Bird Farm Ostrich Factsheet

Green Bird Farm Ostrich Factsheet
1. Ostrich is the healthiest red meat
Ostrich is a delicious healthy red meat with all the texture and hearty flavour of beef.
Extremely high in protein, low in fat, calories, and cholesterol but high in Iron– Ostrich is even
lower in fat grams than skinless white meat chicken or turkey! Easy to digest. Eat Healthy
and Live Long!
cholesterol – Just 0,062g per 100g meat
fat – Less than 2,0 % per 100g meat
Calories – Only 387kJ per 100g meat
Protein – 20,5% per 100g meat
Iron – 3,2mg per 100g meat
*Source Klein Karoo ostrich
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2. Ostriches are environmentally friendly
Ostrich meat is like beef steak, but ostriches are much better for the planet.
They require less feed and less land, and they reproduce quickly.
The type of feed and digestive systems of ostriches make them environmentally friendly.
Ostrich feed is alfalfa based, as opposed to grain or protein-based feed given to most pigs
and chicken. In crop rotations, alfalfa fixes nitrogen in the soil, reducing the need for artificial
fertilizers. Compared with grains, alfalfa also produces more harvestable material on less
As a monogastric (one-stomach) animal, ostriches have less effect on global warming than
ruminant (four-stomach) livestock like cattle, because they produce less methane. The US
Environmental Protection Agency estimates that ruminant livestock produce about 80 million
metric tons of methane annually. This accounts for about 28 percent of global methane
emissions from human-related activities. Monogastric animals produce a comparatively small
amount of methane, which the EPA considers “insignificant.”
Source: World Ostrich Association
3. Ostriches are interesting!
Ostriches belong to the the Ratite family, which means "flightless bird." The family
includes ostriches, Rhea, Emu and Cassawaries.
The ostrich is the largest living bird in the world.
The ostrich is a desert animal native to Africa, yet thrives in countries all over the world.
Ostriches have only two toes, whereas all other birds have three or four toes.
They can run at speeds up to 40 mph.
Ostriches can live up to 75 years.
Ostriches do not have teeth, so they eat rocks to help grind their food in a strong muscle
called the gizzard.
An ostrich egg is the largest single cell in the world, and is the size of 24 chicken eggs
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4. Cooking with ostrich meat
Ostrich Meat has a very low fat content and for this reason, it is best to cook over a high heat
to seal the meat, then reduce heat and cook as a Beef Steak according to the cut.
The fillet is wonderful just cooked on its own to appreciate the full natural flavour. The great
thing about fillet is that it can be cooked to your taste, and can even be eaten raw (as
Carpaccio) so a little pink in the middle is ideal and will maximise your enjoyment of this
product. Over cooking to very well done will ruin the steak and convert it to leather in the
same way overcooking to very well done will do for any meat!
Ostrich Steaks are excellent with your favourite marinade, with cranberry jelly or redcurrant
sauce being particularly good.
Cooking times will always depend on the thickness of the steak, but as a guide: Fry for
approx. 3 minutes per side – check during cooking with a knife by cutting open slightly. If
grilling under a gentle heat, cook for approx. 6 minutes each side and check with a knife as
per above.
5. Some of our favourite recipes:
1. Apricot and Ostrich Kebabs
500g ostrich fillet or steaks
75ml apricot jam
1 lemon, juice
1 orange, juice
3ml ground black pepper
3ml minced ginger
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5ml beef stock powder
generous handful fresh coriander
Eating apricots
Cube ostrich and place in a shallow dish. Mix remaining ingredients, except apricots,
together and pour over meat. Allow meat to marinate for about 30 minutes.
Meanwhile soak wooden skewers in cold water for at least 20 minutes - this helps prevent
the wood burning during cooking.
Alternately thread the meat and apricots onto each skewer, allowing 2 skewers per person.
Preheat the grill (or make a braai) and cook the kebabs, basting regularly for 3-4 minutes per
side. Serve with boiled baby potatoes or brown rice and a mixed salad.
2. Ostrich and Avocado Salad
500g Ostrich Fillet.
30m1 (2 tbsp) butter.
250g (9 oz) shrimps or prawns, peeled de-veined and boiled.
15ml (1 tsp) parsley flakes.
5ml (1 tsp) grated Parmesan cheese.
2ml (½ tsp) mixed spices.
1 avocado, peeled, pitted and sliced.
3 fresh pears, pared and sliced (apples may also be used).
Poppy-seed dressing or choice of dressing.
Slightly flatten the fillet between two sheets of wax paper using a wooden or rubber mallet,
and cut it into 2,5cm (¼ in) thick slices. Melt the butter in a skillet, and add the ostrich,
shrimps, parsley, cheese and spices. Sauté until the meat and shrimps are cooked. Drain on
paper towel and blot any excess butter. Place in the refrigerator to cool. Arrange lettuce
leaves on individual salad plates. Place meat, shrimp, avocado slices and pear slices on top
of the lettuce. Drizzle on dressing and serve cold.
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3. Ostrich steak Diane
Four 120g ostrich fillets
8 tablespoons butter
4 tablespoons shallots, finely chopped
2 tablespoons Worcestershire Sauce
Chopped parsley, salt and pepper
Place four ostrich fillets between paper and pound to 1/2 inch thickness.
Heat 2 tablespoons butter in small saucepan, add finely chopped shallots and cook until
lightly browned. Add 2 tablespoons Worcestershire Sauce and heat until bubbling. Keep hot.
Heat 6 tablespoons butter in 30cm skillet. When butter begins to brown, add steaks and cook
3 minutes on one side, and 2 minutes on other side. Transfer to plate and sprinkle with salt
and pepper. Serve with shallot sauce and sprinkle with parsley.
4. Herb Marinated Ostrich Steak
2/3 cup balsamic vinegar
1/4 cup olive oil
2 tbls garlic, finely chopped
1 tbls rosemary, crushed
1 tbls thyme (leaves)
1 tsp freshly ground black pepper
1 Large ostrich steak
1. Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag
securely and marinate in refrigerator one hour, turning occasionally.
2. Remove meat from marinade; discard marinade. Place meat on rack in broiler pan so that
surface of meat is three to four inches from heat. Broil 26 to 31 minutes for medium-rare to
medium doneness, turning once. Carve into slices and serve.
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