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If you’re a red meat lover, planning your next braai menu may have you drooling over thoughts of a melt-in-your-mouth medium rare steak paired with a robust glass of red. But chances that your choice of steak would be ostrich, is highly unlikely… which raises the question: Why we are not consuming more of this locally produced meat? Considering that South Africa is responsible for 60% of the world’s Ostrich produce, according to The Journal of Applied Poultry Research.
Why you should be eating more ostrich
Ostrich is much healthier than other meat. Health24 reports that ostrich meat has less than 2% fat per 100g of meat, 0,062g cholesterol per 100g of meat and has 20,5% protein per 100g of meat – making it far more desirable than 0,241g cholesterol per 100g of beef.
Ostrich meat is considerably cheaper than beef and lamb making it more accessible and lighter on your pocket. Which is great for the week before Pay Day!
How to cook ostrich
– If ostrich is on your braai menu, coat the meat in a herb oil of your choice or plain olive oil and cook over moderate heat turning occasionally. Be sure not to overcook your steak as the fat content is minimal, so your meat may become dry.
– When pan-frying ostrich, a cast iron or any heavy-duty pan is ideal.
– Ensure your pan is heated thoroughly and quite hot before frying. Add butter to your pan just before your meat is done and mix with steak juices to coat your meat.
Note: Ostrich is not an ideal meat for stewing or soups – due to its low fat content as it can dry out pretty quickly.
If you aren’t familiar with the flavour of ostrich meat, try cooking the meat minced or in a burger patty first or dive straight into the delectable fillet cut. Yum.
We have 8 of our best ostrich recipes to get you started…
Next time you’re at your local butcher, opt for ostrich meat. After all, local is lekker!