Poultry
Ostrich
Ostrich is a lean red meat from the world's largest living bird, offering beef-like versatility with significantly lower fat and a mild, slightly sweet flavour. Farmed primarily for meat, leather, and feathers, ostrich responds well to quick, high-heat cooking that preserves its naturally tender texture. Once associated with South African game farming and biltong traditions, ostrich has gained global niche demand as a healthy alternative protein. Premium cuts such as fan fillet and strip steak reward precise searing, while trim and ground meat suit burgers, sausages, and dried snacks.
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Breeds, cuts & preparations
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Grading systems
European Union — EU Poultry Class
A
History
Indigenous peoples across Africa hunted wild ostrich for meat, eggs, feathers, and leather long before domestication attempts.
Commercial ostrich farming emerged in South Africa, driven initially by feather trade and later by meat production.
International health-conscious dining trends and biltong exports expanded global awareness of ostrich as a farmed red meat.
Ostrich farming spread to Europe, North America, and Australia as a specialty low-fat protein with established export supply chains.