Poultry
Heart
Ostrich heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 5.72 g
- Saturated Fat 1.93 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.46 g
- Polyunsaturated Fat 1.33 g
- Cholesterol 188 mg
- Sodium 68 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 25.4 g
- Water 64.6 g
- Energy 157 kcal
- Water 64.6 g
- Carbohydrates 1 g
- Sugars 0.5 g
- Protein 25.4 g
- Fat 5.72 g
- Saturated Fat 1.93 g
- Monounsaturated Fat 2.46 g
- Polyunsaturated Fat 1.33 g
- Omega-3 0.13 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.68 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 349 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 188 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.68 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Global ostrich ranching pushed steaks into export steakhouse menus. Cooks treated heart of ostrich as a cut with its own timing and sides.
As ostrich cookery specialised, heart was portioned and sold ready for the pan. Health-focused marketing framed ostrich as ultra-lean red steak.
Cape farming dual-purposed ostrich for feathers and later meat; heart of ostrich took a named place in that kitchen trade.