Ostrich farms in the warm regions of Russia and neighboring countries no longer surprise anyone. However, many exotic lovers are interested in the question: what is the taste of the meat of this bird and how not to make a mistake when buying it.

What does ostrich meat look like and what does it taste like?

Ostrich meat in color does not look like chicken or, say, duck. It is much darker and more reminiscent of top grade beef. The meat is dark red in color, at the place of the slice it has a hint of cherry. At the same time, looking at a piece, you can consider the coarse threads of muscle fibers. If you feel it, you feel loose.There are very few fat layers in a quality product; they resemble thin threads. Ostrich's taste is very delicate and juicy, with a peculiar aftertaste. Due to its loose structure, the product completely absorbs spices, resulting in a rich and piquant taste.

Eating ostrich meat

Strausyatin contains a lot of protein, but it is completely absorbed by the human body. In addition, meat does not contain much fat, which makes it dietary. Ostrich meat is included in food for many serious illnesses and during the rehabilitation period. Consider its useful and possible harmful properties.

Important! The meat fat level depends on whether ostriches eat enough high-calorie feeds just before slaughter, and whether they are released for a walk. With excessive fattening in the absence of walking the product will be too greasy.

Benefit

100 g of the product contains the norm of the body's necessary nutrients per day. In addition, it has a number of beneficial effects on the body:

• helps to increase hemoglobin in the blood;
• does not contain a lot of harmful cholesterol;
• supports the heart muscle;
• normalizes sugar levels;
• helps strengthen the skeletal system;
• useful for the pancreas;
• strengthens hair, nails and teeth;
• beneficial effect on skin condition;
• keeps the tone of the nervous system.

Harm and contraindications

Damage can be caused by improper preparation and use of too many hot seasonings or sauces. Among the contraindications are the following:

• ostrich meat is not an allergenic product, but allergy sufferers should be careful;
• you can’t eat raw meat, there are no other contraindications.

Did you know? Ostriches are contemporaries of dinosaurs, this is confirmed by the skeletons of birds found by archaeologists, whose age is approximately 60 million years.

Calorie content and nutritional value of the product

Despite the high protein content, the product does not contain carbohydrates and practically does not contain fats. Moreover, it is rich in minerals and vitamins. Consider its nutritional value and composition in more detail:

• proteins - 21.7 g;
• fats - 1.2 g;
• cholesterol - 30 mg;
• vitamins - B1, B2, B5, B6, B9, B12, E, PP;
• macro- and microelements - potassium, phosphorus, magnesium, iron, selenium, calcium, cobalt, nickel, manganese;
• calorie content - 98 kcal / 100 g.

How to choose and where to buy ostrich meat?

It is advisable to make a product purchase in a supermarket, where you can inspect it visually. Buying through an online store, you risk buying a fake. Consider the selection criteria:

• choose pieces of a deep dark red color;
• muscle fibers should be clearly visible;
• there is a minimum of fatty layers, they are thin;
• if the product is fresh, it should be loose to the touch;
• if frozen, must be packed. In this case, a clear description of the product must be present, the packaging must be airtight.

Did you know? Ostrich, despite its heavy weight (on average 90 kg), can run at a speed of over 70 km / h.

Basic cooking rules

The meat structure is fibrous and loose, so you need to be able to cook it properly so as not to overdry. With improper processing of the product, it loses its taste and useful properties. So, what you need to know about cooking:

1. It is not necessary to use too high temperatures when processing - ideally it is 60 °.
2. For soup - sliced ​​portionwise placed in cold water, bring to a boil and cook for about two hours.
3. Frying - portions are fried for 3 minutes in a pre-heated frying pan, while the juiciness is not lost and there is a pink layer in the middle.
4. To stew, you need preliminary frying for 2-3 minutes on both sides. Then pour the broth and simmer for about two hours.
5. If you want to marinate, do not use too saturated spices and in large quantities. Otherwise, get a tasteless and dehydrated product.

• upper thigh and loin - good for baking whole, in salads and carpaccio;
• top of the lower thigh - steak, roast beef, soups;
• lower thigh - goulash, stew, minced meat.

Important! The meat itself has a rich taste, so the simpler the side dish to it, the tastier the dish. Do not oversaturated with spices and sauces when serving.

How can ostrich meat be used?

In those countries where ostrich meat is a common everyday product, it is used in home cooking for making soups, goulash, meatballs. A popular product is sausage made from the most tender meat. Tasty and juicy barbecue, grilled steak, baked fillet are obtained.Ostrich ostrich restaurants prepare carpaccio and various salads. The meat is pickled, cooked stew, fried and stewed. It goes well with:

• vegetables
• fruit
• nuts
• cheeses;
• mushrooms;
• seafood.

Diet ostrich meat has no contraindications, except for individual intolerance, therefore, it is necessary to try it carefully for the first time. The rest is a tasty, healthy product for children and adults.