Meat

Ostrich meat is promoted as one of the healthiest meats, with a very low fat and calorie content compared to beef, pork, chicken or turkey with a high protein and iron content. Ostrich meat is also known to be very low in cholesterol and is an excellent alternative for people who prefer red meat (similar to beef) and are concerned about the high level of fat in their diet. showed that on average 57.57% of the meat covering the animal’s carcass can be used. That is why, for example, for an ostrich weighing 250kg, 130kg is meat.

Ostrich meat is sold as mussels, sausages, pastrami and summer salami, and in restaurants it has become increasingly in demand. Fresh meat is quite rare in restaurants in South Africa, but it has obviously become more and more in demand in those in Europe (due to the mad cow disease), no longer a rarity in supermarkets and restaurants. also served on airplanes, including British Airways in the menus of ‘First Class’ passengers on transatlantic routes.

Belgium and Switzerland are two of the countries competing for the first place in the world in the consumption of ostrich meat per capita. This phenomenon is closely related to the phobia caused by mad cow disease, cholesterol and unsaturated fats. It is not only a matter of gastronomic curiosity, but rather a sign of the intention to change our eating habits.