Overview

Ostrich is the meat of the common ostrich (Struthio camelus), a large flightless bird native to Africa. It is classified as a red meat despite being poultry, with a flavor and texture similar to lean beef. The meat is low in fat and cholesterol compared to beef or chicken.

Origin and history

Ostriches have been hunted and consumed in Africa for millennia. Commercial ostrich farming began in South Africa in the 19th century, initially for feathers, then later for leather and meat [1]. The meat gained popularity outside Africa in the late 20th century as a lean alternative to beef. Ostrich farming has since spread to North America, Europe, and Australia. Some taxonomists consider the Somali ostrich a separate species, but most treat it as a subspecies of Struthio camelus.

Varieties and aliases

  • Common ostrich (Struthio camelus camelus)
  • Somali ostrich (Struthio camelus molybdophanes, sometimes treated as full species)
  • South African ostrich (Struthio camelus australis)
  • Masai ostrich (Struthio camelus massaicus)

Culinary uses

Ostrich meat is typically prepared as steaks, roasts, or ground meat. It is best cooked to medium-rare or medium, as overcooking produces a dry, tough result. Common preparations include grilling, pan-searing, and braising. The meat pairs well with bold seasonings such as garlic, rosemary, and red wine. Ostrich eggs are also consumed; one egg is equivalent to roughly 24 chicken eggs.

Cross-cuisine context

Ostrich has no direct analogue in Mexican cuisine. It is sometimes compared to beef in texture and is used similarly in Western cooking. In South African cuisine, ostrich is used in biltong (dried cured meat) and in stews. In the context of LA’s multicultural food landscape, ostrich appears primarily in specialty restaurants and at farmers markets as an alternative protein.

Notes for cooks

  • Cook ostrich steaks to medium-rare (internal temperature 130-135°F / 54-57°C) to avoid toughness.
  • Substitute ostrich for beef in most recipes, but reduce cooking time due to lower fat content.
  • Ostrich meat is deep red and should be handled like beef, not poultry, for food safety purposes.