Ostrich meat is gaining popularity in the U.S. as an alternative to other red meats. It is similar to beef in texture, taste, and appearance - but it has two-thirds less fat than beef and less than half the fat of chicken.

Ostrich also has fewer calories than beef, chicken, or turkey. Nutrient values are listed in the table.

Nutrient Comparison (per 100 g of cooked lean meats)

Type of Meat	% protein	% fat grams	Calories	Iron	Cholesterol
Ostrich	27.1%	3.1	144	3.5 mg	86 mg
Chicken (no skin)	28.9%	7.4	190	1.2 mg	89 mg
Turkey (no skin)	29.3%	5.0	170	1.8 mg	76 mg
Beef	29.9%	9.3	211	3.0 mg	86 mg
Pork	29.3%	9.7	212	1.1 mg	86 mg
Veal	31.9%	6.6	196	1.2 mg	118 mg

Because of its low fat content, ostrich cooks faster than other meats. The cuts labeled "tender" should be grilled, broiled, or fried. Those labeled "medium tender" should be cooked in liquid or braised. Ostrich can be substituted for red meat in any of your favorite recipes.

Source:  American Ostrich Association. Ostrich, the smart choice for the healthy American menu. 1999.