Ostrich is becoming more and more popular across the U.S., with meat that can be compared in flavor and texture to very lean beef.

Ostrich comes in a variety of cuts, including prime steaks, filets, sausages, burgers, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe.

Due to its low fat content, ostrich cooks faster than other meats. Steaks should be cooked medium rare to medium.

With more protein and less fat and calories than its feathered cousins, ostrich is an excellent source of iron, zinc, selenium, vitamin B6, vitamin B12 and niacin.

Selecting and Storing Ostrich

Ostrich meat is still quite rare, and can be found at specialty markets, ostrich ranches and some restaurants.

Preferences: No Molds, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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