WHY OSTRICH?

 

WHY OSTRICH?

Ostrich are raised in open fields, they aren't confined to a small spaces. No steriods, hormones or antibiotics are used. Virtually every part of an ostrich can be used. Ostrich meat proteins are significantly easier to digest than beef. Ostrich has more iron and less cholesterol than any other red meat. You have all the added health benefits and environmental benefits without sacrificing the delicious taste of red meat. 

WHAT IS THE ENVIRONMENTAL IMPACT OF AN OSTRICH RANCH?

We are all trying to be more conscious about how we affect our planet. You can feel good about eating ostrich. It leaves a fraction of the environmental footprint of beef, by using 1/3 the fresh water, 1/50 the land, and emitting less than 1/10 the greenhouse gases per pound produced. Ostrich emit virtually no methane.

 

WHAT DOES OSTRICH MEAT LOOK AND TASTE LIKE? HOW DO I COOK IT?

Ostrich is most comparable to a fillet mignon. It is more red than beef because of its high iron content. Steaks should be prepared with a high-heat, quick-cooking method. Ostrich meat is most tender when it is medium-rare. The meat is not marbled with fat, therefore it will not shrink while cooking. 

Ostrich Fan Filet vs. Filet Mignon

ARE THERE ANY OTHER OSTRICH RANCHES IN CANADA?

Not many. We are late to the game in comparison to Europe and other countries. But we are confident that the environmental and health benefits of eating ostrich will become more understood here in Canada. Ostrich farming is set to grow and we are thrilled to be a part of it.

WHAT IS THE DIFFERENCE BETWEEN OSTRICH AND OTHER MEATS?

Let the numbers do the talking...