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Ostrich

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The ostrich, weighing an average of 300 lb. and reaching up to 8 feet tall, is the largest bird in the world. The commercial ostrich industry began in Cape Colony, South Africa, in the mid 19th century. Today there is a thriving industry here in the United States.

The Ostrich, are adaptable to a variety of climates and are almost always raised outdoors. They are fed a natural diet of pellets made from alfalfa, oats, barley, wheat and corn. The birds are harvested at 10-14 months.

The Ostrich does not have breast meat. All 75 lb. of meat comes from the tenderloin and major muscles in the thighs and legs, which range in size from 2-20 lb. Ostrich is a red poultry that is similar to other red meat but with a mild flavor all of its own. Uncooked, it is a dark red or cherry red color, a bit darker than beef.

Ostrich can be prepared in many ways and with a variety of cooking methods. It can be grilled, stewed, braised, fried, roasted or skewered. It may be served hot or cold, by itself or with a sauce. 

 

Protein %

Fat (g)

Calories (KCal)

Cholesterol (mg)

Ostrich
(Cut Composite)

38.1

1.6

110

44

Chicken
(Whole, no Skin)

28.9

7.4

190

89

Beef
(Retail Composite)

29.9

9.3

211

86

Pork
(Retail Composite)

29.3

9.7

212

86

Per 100 grams of cooked meat

Variety/Classes Poultry Parts Dressed Poultry Standards & Grades Age Indicators Sex Indicators USDA Labels

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