Poultry
Struthio camelus
A tier
Struthio camelus is the common ostrich species farmed and wild across Africa, yielding deep-red, beef-like meat that is lean yet rich when not overcooked. The binomial covers all subspecies and farm types when not further specified. Grill or pan-sear steaks medium-rare; long braises suit tougher muscles. Treat as red meat, not poultry, for temperature and pairing (pepper, red wine, berry sauces).
Also known as: Struthio camelus, Common ostrich species
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Characteristics
Preparations
Traits
History
Ostriches were hunted by African peoples for meat, eggs, and feathers.
Commercial feather farming began in South Africa, later adding meat.
Global ostrich farming expanded for low-fat red meat markets.
S. camelus remained the sole commercial ostrich meat species.