Poultry
Whole Muscle
Ostrich whole-muscle portions are intact unbroken muscles—ideal for even steaks, roasts or precise restaurant fabrication. Lean red ratite meat is mild and beef-like with very little protective fat. Trim silver skin, portion across the grain, cook by thickness. Showcases the meat without mince or stew masking. Cook hot and quick to medium-rare; there is no marbling to protect past medium.
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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 2.98 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 86.5 mg
- Sodium 71.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 64 g
- Energy 173 kcal
- Water 64 g
- Carbohydrates 1.04 g
- Sugars 0.49 g
- Protein 22.4 g
- Fat 10.5 g
- Saturated Fat 2.98 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.64 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 489 mg
- Major Minerals 488 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.64 · 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
Whole form averages edible parts as typically consumed.
History
Southern African peoples hunted ostrich for meat, eggs and feathers; whole muscle of ostrich took a named place in that kitchen trade.
Southern African peoples hunted ostrich for meat, eggs and feathers. Cooks treated whole muscle of ostrich as a cut with its own timing and sides.
As ostrich cookery specialised, whole muscle was portioned and sold ready for the pan. Health-focused marketing framed ostrich as ultra-lean red steak.