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Preparation and cooking instructions for
Ostrich Meat
General Characteristics:
Ostrich meat is considered the healthiest meat on the
market. It is particularly tasty and nutritional and
for this reason it is recommended by doctors and preferred
by athletes and all who seek quality in their diet.
The main nutritional characteristics
of the ostrich meat:
- It is rich in protein, iron, minerals and trace
elements.
- It has the lowest concentration of fat and cholesterol
of all other meats.
- It is particularly lean as very little fat is distributed
in the meat.
- Only vegetable feed without any animal bi-products
or antibiotics are used in rearing the ostriches .
Preparation and cooking:
Ostrich meat is easy to prepare and cook and can be
used in the same way as beef (stewed, oven baked, grilled,
burgers etc.). The only difference being you cook ostrich
meat for LESS TIME as it contains so little fat that
if you overcook it, it will tougher.
Using ostrich meat you have the following
benefits:
- You use 100% lean meat with no waste (bones, fat).
- The meat does not reduce in size on cooking.
- The cost is the same or lower than other lean boneless
meat as there is no wastage.
- It is perfect with a wide variety of herbs, spices
and sauces .
Useful information on storing,
freezing and de-frosting fresh meat
Fresh Meat
The fresh meat can be stored in the refrigerator between
0°-4° C for the period stated on the package,
provided that the package remains sealed in the airtight
container. When the package is opened for use, the remaining
of the meat must be stored in a plastic bag in the freezer
below -18° C. It can be stored in the freezer for
six months.
De-frosting
De-frost in the refrigerator overnight before use. It
is important to de-frost overnight as this prevents
the meat from being spoiled by sudden changes of temperature.
It is not advisable to de-frost in a microwave as this
can affect the meat’s flavour
Some recipes for ostrich meat (serves
4)
Simply marinated for barbeque
or oven baked.
Ingredients for marinade:
- Red or white wine
- Balsamic vinegar
- Finely chopped onion
- Olive oil
- Mixed fresh herbs (thyme, oregano, rosemary, etc.)
Method:
Combine all marinade ingredients and pour over ostrich
meat. Place in closed container in fridge for 2-4 hours
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