Ostrich fillet is a premium cut valued for its nutritional and culinary qualities. It is suitable for almost everyone, especially those seeking a balanced and body-friendly diet.
It is recommended in diets that emphasize:
– lower fat intake,
– high-protein nutrition,
– reduced sodium consumption,
– an external source of iron.
Ostrich meat is high-quality, flavorful, tender, and juicy. It has a dark red color and combines characteristics of poultry and beef. The most popular cuts include ostrich fillet, ostrich steak, and meat pieces, classified according to texture and intended use. The thigh contains the largest quantity of meat and includes most of these cuts.
Other parts such as neck, liver, stomach, and heart can also enrich the menu. When properly prepared, ostrich meat retains its quality, nutritional value, and culinary excellence. Preparation is quick and simple.
6 key nutritional and culinary facts (per 100 g):
– Low fat content (0.7%–2%).
– Energy value: 114 kcal / 100 g.
– Source of iron (3 mg / 100 g).
– Contains 43 mg sodium / 100 g.
– High protein content (approx. 26%).
– Tender, juicy, and high-quality meat.
Values are based on 100 g of ostrich meat.
