Poultry
Steak
Ostrich steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Lean red ratite meat is mild and beef-like with very little protective fat. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Cook hot and quick to medium-rare; there is no marbling to protect past medium.
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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 8.83 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 95 mg
- Sodium 73.3 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 63.3 g
- Energy 191 kcal
- Water 63.3 g
- Carbohydrates 0.98 g
- Sugars 0.48 g
- Protein 22.1 g
- Fat 8.83 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 2.09 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 8.69 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 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 347 mg
- Major Minerals 345 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 95 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: 8.69 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Health-focused marketing framed ostrich as ultra-lean red steak. Cooks treated steak of ostrich as a cut with its own timing and sides.
As ostrich cookery specialised, steak was portioned and sold ready for the pan. Cape farming dual-purposed ostrich for feathers and later meat.
Health-focused marketing framed ostrich as ultra-lean red steak; steak of ostrich took a named place in that kitchen trade.