Ostrich meat – meat of the future

The main production of the ostrich farm OÁZA s.r. o. is ostrich meat of the high quality. Our clients are not only restaurants and hotels but also independent households. Experts characterize the ostrich meat as gourmet meat thanks to its low fat content.

Ostrich meat has a high nutritional value, contains very little fat and cholesterol, which also gets ahead of turkey meat. Unlike poultry, ostrich meat is markedly red; with its structure and color it is similar to beef. The meat of our typical farm animals (pig, cattle, sheep, poultry) contains more than 3 % fat, the meat of the ostrich only contains 0,3 % fat. However, low fat content of ostrich meat is not at the expense of subtlety. The caloric value of ostrich meat is 114cal/100g. The complete absence of cholesterol is significant. On our farm, we breed the ostriches with biological feed so you can be absolutely sure of its health. It is simply “the meat of the future”.

Comparison of nutritional values in 100g of the meat

Type of meat Calories Proteins [g] Fats [g] Cholesterol [mg] Calcium [mg]
Ostrich 97 22 2 58 5
Poultry 140 27 3 73 13
Turkey 135 25 3 73 13
Cattle 240 25 3 59 16
Sheep 205 22 13 78 8
Pig 275 24 19 84 3

Our meat is cleared, vacuum packed and certified under the supervision of veterinarians. We also have an oval stamp.

Quality of ostrich meat

For main factors of breeding, slaughter, transport, and its selling at 100% hygiene influence the quality of ostrich meat. Keeping the top quality of the meat is the obligation to our customers and a challenge for ourselves. Therefore, we do not underestimate any of the factors listed below.

Quality of ostrich meat depends on these factors:

  • breeding management
  • animal age (the older animal, the tougher meat)
  • breeding system (lots of stress in the run results in the lower meat quality)
  • food (incorrect food composition results in the production of yellow-colored fat which affects the taste of the meat)

Transport and slaughter technology:

  • professional transport of animals to the slaughterhouse
  • proper slaughter technique
  • observance of the proper technology after the slaughter line – the temperature regime

Storing, distribution, and selling:

  • observance of the temperature regime during storing and distribution
  • form of selling – frozen, refrigerated, fresh meat
  • method of selling – vacuum packed

Hygiena
100% hygiene and observance of veterinary regulations at all phases of meat production.

   

The World Ostrich Association classifies the carcass into four quality classes. The ostrich farm OÁZA s.r.o. offers the first-class meat for sale.

First Quality Class:

  • ostrich age: less than 16 months
  • fat color: white only
  • muscle color: bright red
  • heart condition: heart of normal size, color and texture without any damage
  • liver condition: medium brown, free of tumors and ulcers
  • health condition: no symptoms of diseases
  • other conditions: no gel mass around the heart, thigh, and buttocks.

This quality class has the highest quality.

Even if the ostrich farm OÁZA s.r.o. only produces the meat of the first quality class, we offer you the characteristics of other classes for better orientation.

Second Quality Class:

  • ostrich age: 16 to 24 months
  • fat color: white only
  • muscle color: bright red
  • heart condition: heart of normal size, color and texture without any damage
  • liver condition: medium brown, free of tumors and ulcers
  • health condition: no symptoms of diseases
  • other conditions: no gel mass around the heart, thigh, and buttocks.

Meat from this quality class is suitable for mincing.

Third Quality Class:

  • ostrich age: 25 months and older
  • fat color: white only
  • muscle color: bright red color
  • heart condition: heart of normal size, color and texture without any damage
  • liver condition: medium brown, free of tumors and ulcers
  • health condition: no symptoms of diseases
  • other conditions: no gel mass around the heart, thigh, and buttocks.

This meat is suitable for the processors and producers of meat products and also for mincing.

Fourth Quality Class:

  • ostrich age: any age without restrictions
  • fat color: yellow
  • muscle color: multicolored spectrum from light pink to dark red, on some muscles white
  • heart condition: heart of small size, porous texture and other damages
  • liver condition: yellow, green and black with tumors and ulcers
  • health condition: no symptoms of diseases
  • other conditions: may be gel mass around the heart, thigh, and buttocks.

This meat is only for the processors and producers of meat products. It is not suitable for selling or for mincing.

Fifth Quality Class:

  • ostrich age: any age without restrictions
  • muscle color: muscle with ulcers and ducts, light and dark spots

  • liver condition: spotted or infected

  • health condition: possible occurrence of symptoms of diseases

This meat is not for human consumption, only as feed for carnivorous animals.

 

Ostrich meat in gastronomy

Experts characterize the ostrich meat as gourmet meat. The caloric value of ostrich meat is 114cal/100g. Low fat content is important as well. This meat is 99% fat free and at the same time it contains a large amount of proteins. It is interesting that during the heat treatment the mean always keeps its shape and never shrinks. Ostrich meat is easy to prepare and it is the ideal alternative to beef, pork, and chicken or turkey meat. In the section Gastronomy we prepared for you several inspirations and tasty variations from ostrich meat.