Meat and eggs

Ostrich meat is very tender, refined in taste, low in calories and fat (1-2%). It is high in protein (20-22%), phosphorus (ostrich meat is said to contain even more phosphorus than fish meat), iron, magnesium, potassium and, like emu, has a very low cholesterol content. Lovers of red meat, predisposed to cardiovascular risk, will find ostrich meat the ideal food, as it is dietetic, energetic and tender.

The edible parts of the ostrich are the back, buttocks and thighs. Filet mignon is taken from the lower back, the most tender part.

Ostrich is a rare red meat, so it remains juicy when cooked. It can be stewed, grilled or pan-fried. Ostrich meat should not be overcooked, as it will lose all its flavor and not be appreciated at its true worth. To enhance its taste, this meat loves berries such as blackberries, redcurrants, raspberries, cranberries and so on.