Ostrich (Oyster Cut)

Ostrich Meat (Oyster Cut): Nutrition, History and Cooking Guide

The ostrich (Struthio camelus) is the world's largest living bird, native to Africa, where it has been hunted and eaten by indigenous peoples since prehistoric times. Commercial ostrich farming — initially developed in South Africa from the mid-nineteenth century for feathers used in Victorian fashion — eventually expanded to include meat and leather production as feather markets collapsed. Today, ostrich is farmed commercially across South Africa, Zimbabwe, Namibia, Australia, Europe, and North America. South Africa remains the dominant producer. As with emu, the "oyster cut" in this context refers to the small, tender oyster muscle of the bird — a prized minor cut. Ostrich meat is classified as red meat despite coming from a bird, as the deeply red, high-myoglobin muscle tissue resembles red meat both nutritionally and in cooking behaviour. It has attracted interest in Europe and North America as an alternative red meat with a better nutritional profile than beef.

Nutritional Value of Ostrich

Ostrich (oyster cut) provides 125 kcal and 21.6 g of protein per 100 g, with 3.7 g of fat — very lean red meat. It provides complete protein, haem iron, zinc, B12, and selenium. Its saturated fat content is low compared to beef, and its omega-6 to omega-3 ratio is more favourable than conventional red meat. Iron from ostrich is haem iron, highly bioavailable.

Health Benefits of Ostrich

Ostrich is one of the leanest red meats available, combining the micronutrient profile of red meat — haem iron, zinc, B12 — with very low saturated fat. This makes it a good choice for those who want red meat's nutritional advantages with minimal fat. The protein quality is complete and highly bioavailable. As with all red meat, moderate consumption within a balanced diet is recommended.

How to Cook Ostrich

Ostrich meat is lean and cooks faster than beef — it must not be overcooked. Treat it like the leanest venison steak: sear in a very hot pan for two to three minutes per side, rest for five minutes, and serve medium-rare (internal temperature around 55–60°C). Well-done ostrich becomes dry and tough. Ostrich mince is excellent in burgers, meatballs, and Bolognese. Available from specialist game and exotic meat suppliers in the UK. Its strong, iron-rich flavour suits bold accompaniments: red wine sauces, berry reductions, and robust herbs.