Poultry
Mince
Ostrich mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Lean red ratite meat is mild and beef-like with very little protective fat. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from pepper crust, chimichurri, red wine jus and roasted vegetables.
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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 10.6 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 91.5 mg
- Sodium 69.7 mg
- Salt 0.16 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 68.5 g
- Energy 182 kcal
- Water 68.5 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 20.7 g
- Fat 10.6 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.72 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 437 mg
- Major Minerals 436 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 91.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.72 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Mince of Ostrich: composition reflects this culinary part relative to the whole ingredient.
History
Southern African peoples hunted ostrich for meat, eggs and feathers; mince of ostrich took a named place in that kitchen trade.
Global ostrich ranching pushed steaks into export steakhouse menus. Cooks treated mince of ostrich as a cut with its own timing and sides.
As ostrich cookery specialised, mince was portioned and sold ready for the pan. Health-focused marketing framed ostrich as ultra-lean red steak.