Ostrich meat

History

The consumption of ostrich meat dates back to ancient times, particularly in Africa where ostriches are native. The meat was traditionally hunted and consumed by various indigenous cultures. In the late 19th and early 20th centuries, ostrich farming began to spread to other parts of the world, including North America, Europe, and Australia, primarily driven by the demand for ostrich feathers. Today, ostrich meat is farmed commercially in various parts of the world, including the United States, South Africa, and Australia. Consumers can purchase ostrich meat in the United States from a few of the current ostrich farms including Amaroo Hills, American Ostrich Farms, Blackwing, Briardale, and Salgers.

Nutritional benefits

Ostrich meat is highly valued for its nutritional profile. It is a lean meat, with low fat content and high protein. The meat has lower cholesterol levels than beef, pork, and lamb. Ostrich meat is a good source of iron, which is essential for red blood cell production. It contains significant amounts of B vitamins, particularly B12, which is important for energy metabolism and nervous system health.

References

References

1. Sales, J. (1996). Ostrich meat: a review J. Sales and B. Oliver-Lyons. Food Australia, 48, 11.
2. Smith, W. A., Cilliers, S. C., Mellett, F. D., & Schalkwyk, S. V. (1995). Ostrich production-a South African perspective.
3. Medina, F. X., & Aguilar Moreno, E. (2014). Ostrich meat: nutritional, breeding, and consumption aspects. The Case of Spain.
4. Poławska, E., Marchewka, J., Cooper, R. G., Sartowska, K., Pomianowski, J., Jóźwik, A., ... & Horbańczuk, J. O. (2011). The ostrich meat-an updated review. II. Nutritive value.
5. Manap, K., & Serikkyzy, M. (2023). Production of ostrich meat pâtés: Design of a food safety management system. Food Science and Technology International, 29(8), 847-856. https://doi.org/10.1177/10820132221124195