Poultry
Ground
Ground ostrich is minced meat for burgers, sauces, meatballs and pies. Lean red ratite meat is mild and beef-like with very little protective fat. Very lean species need added fat for juiciness. Keep cold, season boldly with pepper crust, chimichurri, red wine jus and roasted vegetables, do not overwork patties, cook thoroughly in mixed dishes.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 2.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 94.6 mg
- Sodium 72.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 63.5 g
- Energy 179 kcal
- Water 63.5 g
- Carbohydrates 0.97 g
- Sugars 0.48 g
- Protein 21.2 g
- Fat 10.5 g
- Saturated Fat 2.96 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.89 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 4.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 334 mg
- Major Minerals 332 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.89 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 4.9 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Ground of Ostrich: composition reflects this culinary part relative to the whole ingredient.
History
Fan fillet and oyster cuts standardised retail ostrich butchery; ground of ostrich took a named place in that kitchen trade.
Fan fillet and oyster cuts standardised retail ostrich butchery. Cooks treated ground of ostrich as a cut with its own timing and sides.
As ostrich cookery specialised, ground was portioned and sold ready for the pan. Fan fillet and oyster cuts standardised retail ostrich butchery.