A new red meat
Since the high glycogen content gives ostrich meat an almost sweet taste, it is best to serve it with vegetables that contrast well with the sweetness, such as: B. red radicchio and arugula. Rich in protein and iron, the meat is also low in fat (1 to 2 g per 100 g of meat). Much of that 2g is polyunsaturated fat (healthier) compared to saturated fat. Ostrich meat is therefore ideal for feeding infants and the elderly, pregnant and breastfeeding women, as well as athletes and people suffering from anemia. As for his taste; it's more or less similar to high-quality beef, although it's much more tender and made up of very short muscle fibers that aid in digestion.
selection
Most ostrich meat comes from farms, most of which are located in Israel, South Africa and the United States. More and more often sold even in traditional butcher shops, the main obstacle to its purchase is its relatively high price. This is mainly due to three factors: high mortality rates in farm birds, long growing seasons (9 months to a year) and low meat yields in relation to animal weight (35 kg of meat feed for a 150 kg animal).
conservation
This meat should be stored in the coldest part of the fridge shortly after purchase, ideally wrapped in appropriate polythene sheeting or waxed paper. It must be consumed within a maximum of one or two days after purchase.
cuts
The ostrich is a flightless bird as it has a flat breastbone which renders it unable to fly. The bird's flat sternum not only makes it flightless, but it also doesn't have large pectoral or wing muscles. Hence the meat comes from the haunch, haunch and back. The cuts come almost entirely from the various muscle groups present in the animal's leg, divided into tenderloin, roast beef and drumstick. The last cut comes from the neck. From the fillet, cut from the least fibrous part of the thigh of the animal, we cut medallions, skewers, carpaccios and roasts. From the roast beef; Chops, steaks, chops and buns. From the thigh itself; fried and chopped meat for meatballs and burgers, while the neck is used in cooked dishes and osso buco.
kitchen
For lean meats like ostrich, especially grilled, it's important to brush the meat liberally with extra virgin olive oil before cooking to prevent the meat from becoming tough and drying out through evaporation. her juices. Another method useful when cooking whole pieces is to grease the meat to keep it moist. Even for the best cuts, cooking ostrich meat in one pan and for just a short amount of time is best. It is also better if the meat is undercooked and therefore taken out of the fridge for at least half an hour, this also allows for a shorter cooking time. To further prevent the loss of meat juices, it is recommended not to pierce the meat with a fork, but to handle it with two spoons in a tongs motion. For the same reason, it's a good idea to sear the ostrich in a pan with a little butter and extra virgin olive oil before cooking it in the oven. This creates a barrier to the exterior of the meat that helps retain the juices. .
The extreme tenderness of ostrich meat, comparable only to the best beef fillet, is very suitable for raw consumption and should therefore be enjoyed in carpaccio or tartare.
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