The African ostrich (Struthio camelus) is the largest of the flightless flightless birds, the only representative of the order of ostriches. An adult ostrich can reach 270 cm in height and 175 kg in weight.
The body of the bird is folded tightly, a small flattened head is located on a long neck. The wings are poorly developed, ending in spurs. Since birds do not have the ability to fly, they have a well-developed skeleton and muscles of the hind limbs.
There is no feathering on the neck, head and thighs, as well as on the chest (“pectoral corns”). The feathers of the male on the body are black, on the wings and tail are white; the female has a dirtier color, gray-brown.
The expression “hide your head in the sand, like an ostrich” probably comes from the fact that an ostrich fleeing from a predator lies down and presses its neck and head to the ground, trying to “disappear” against the background of the surrounding savanna. If you approach such a hidden bird, it instantly jumps up and runs away.
Ostrich tendons can be used as donors. Studies have shown the possibility of using eyeballs for this purpose.
Calorie content and nutritional value of ostrich
The calorie content of an ostrich is 159 kcal.
Ostrich nutritional value:
- proteins – 28.81 g,
- fats – 3.97 g,
- carbohydrates – 0 g
The benefits of ostrich meat
Tender ostrich meat is a dietary product, the main advantage of which is that, being low-calorie, it contains a large amount of valuable protein (up to 22%), which is completely absorbed by the human body. It has a low cholesterol content. It is rich in vitamins B, PP and E, as well as minerals – sodium, selenium, zinc, magnesium, phosphorus, calcium and others.
An ideal product for those who monitor their weight and health, and also like a variety in their diet. The color of the ostrich meat is of a dark red hue, like beef, there are practically no fat layers – in the fillet it is only 1.2%. It tastes a bit like veal, but has its own unusual, unlike anything else aftertaste. On sale most often you can find fillet of the thigh, but at the ostrich farm you will be offered to buy any parts and offal of your choice – fresh and environmentally friendly.
Damage can be caused by improper preparation and the use of too much hot seasonings or sauces. Among the contraindications, the following are considered: ostrich meat does not belong to allergenic products, but allergy sufferers should still be careful; you cannot eat raw meat, there are no other contraindications.
Ostrich meat has different shades of red. It belongs to delicacies and is served in many restaurants.
Ostrich meat has a soft and delicate peculiar taste, a bit like veal. But if it is not cooked correctly, then it will turn out to be dry and tough.
Ostrich meat is divided into several categories.
The thigh and drumstick are considered to be the highest class raw materials and make up 2/3 of the total meat obtained, since the leg muscles of ostriches are most developed. Most dishes are prepared from this part. Such meat is ideal for steaks, steaks (they are poured with orange and mustard sauces), chops, roast beef, entrecotes, beef stroganoff. To make the dishes as tender and juicy as possible, they need to be cooked at high temperatures.
They use ostrich meat to make soups, broths, roasts, stews, goulash, salads and cutlets.
No one will remain indifferent at the sight of smoked meat, as well as grilled or barbecued meat. Exotic lovers will not give up the ostrich barbecue.
The meat of the second class is obtained from the sternum, due to the fact that the pectoral muscles of these birds are almost undeveloped. It makes up 30% of all meat. It is used in the production of sausages, as well as for the manufacture of biltogs, a popular South African dish made from pickled and then smoked slices of meat.
Ostrich meat is prized for its ability to perfectly absorb spices that give it a unique aroma. It goes well with any product. An exquisite taste is acquired by ostrich meat in combination with vegetables, seafood, mushrooms, asparagus, nuts and fruits.
Boiled potatoes, vegetable stews, various cereals and pasta are served as a side dish for ostrich meat dishes.
The inhabitants of Namibia, Kenya, Mexico, China and Italy are especially fond of ostrich meat.
- Ostrich meat – 600 Grams
- Soy sauce – 3-4 Tbsp. spoons
- Sea Salt – 2 Pinches
- Coriander Seeds – 1 Teaspoon
- Ground black pepper – 2 Pinches
- Vegetable oil – 2 Tbsp. spoons
- The meat must be washed and cut into pieces approximately 2 cm thick. Marinate the meat in soy sauce with salt, ground pepper and coriander.
- You can grind coriander seeds with a rolling pin, or you can literally add a drop of balsamic vinegar to the marinade.
- Leave the meat for 15-20 minutes.
- Heat the grill pan well with oil, fry the pieces of meat on both sides over high heat until golden brown, and then reduce the heat under the pan until cooked (3-4 minutes on each side).