About ostrich meat
Ostrich meat belongs to the category of red meat. Its appearance is reminiscent of beef and veal. It combines as advantageously as possible the cleanliness of beef tenderloin, the juiciness of mangalica, the dietetic nature of chicken breast and the heart-saving nature of fish meat.
Extremely crumbly, almost completely fat-free. 77% of its meat is water, that is why it is so soft and tender. The vast majority of this water content is cellular water, so it is found in the muscle cell itself. This higher water content is an advantage compared to other meats: it remains during preparation, thus increasing the value of its enjoyment, as the food made from it is fat-free and succulent. (Sales & Hayes 1999).
Processing
During the slaughter we try to provide the best possible stress-free conditions for the animals, then we bone them and then comes one of the most critical parts of processing ostriches, which is the dismemberment of the bird, as it is made up of more than 10 beautiful muscle groups in the thigh. That is why many people like to keep this, so one of our most popular products are the split ostrich and ostrich thighs in one, without bones. We adapt to customer needs, therefore, these are available even pre-chilled.
Our products:
- Split bird
- Dismembered bird:
- Filets: Fan filet, Tournedos, long filet, eye filet, tenderloin
- Steak A: moon steak, rump steak, oyster filet, triangle steak, long steak, minute steak, small steak, tender steak, small drum steak
- Steak B: drum steak, big drum steak, flat drum steak
- Finished products:
- Pate, salami, sous vide products, hamburger meat patty
Pet food:
- bones
- offal (heart, gizzard, lungs, liver)
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