Beef, from which steaks and hamburgers are made, among others, generates a huge burden on the natural environment. This is not only about the carbon footprint, but also about the consumption of large amounts of water. Food producers and distributors are looking for cheaper and more ecological solutions. That is why it is becoming more and more popular both in North America and Europe ostrich breeding. Their meat resembles beef in structure and taste.
Ostrich meat contains little fatis leaner than beef, even chicken. That’s good source of complete proteinwhich is an essential building substance of all cells and tissues of the body. This makes it a good choice for most people, especially athletes who want to build muscle mass. It is also recommended those who want to take care of their cardiovascular system. It will be suitable too for people with high blood pressurebecause it contains relatively little sodium. Ostrich meat is also suitable for people on a slimming dietis extremely nutritious and low-calorie, 100 g contains approximately 140 kcal.
They are also found in ostrich meat valuable unsaturated fatty acids omega-3 and omega-6, which have a beneficial effect on heart health, reduce the level of “bad” cholesterol in the bloodand have anti-atherosclerotic properties. Additionally, these acids have a beneficial effect on the nervous system as well as the condition of the skin and hair. It is also present in it easily absorbable heme irontherefore it is especially recommended for people struggling with anemia and pregnant women. It is also found in ostrich meat copperwhich increases the absorption of iron, has a beneficial effect on the nervous and immune systems, and similarly to eat phosphorusstrengthens bones and teeth.
During beef production, large amounts of methane are released into the atmosphere, generating a large carbon footprint. To prevent this, climate experts call not only for reducing beef production, but also for searching for ecological solutions. Due to a different digestive system ostriches produce less methane than cows. However, it is worth emphasizing that in the process of breeding ostriches for meatthe production of feed that the birds eat should be taken into account. So the final balance of greenhouse gas production must also include carbon dioxide emissions from fertilizers and plant protection products. Whether ostrich meat is more ecological than beef is therefore a controversial issue.
Ostrich meat it has a similar taste, consistency and color, and at the same time it is relatively delicate and does not have such an intense flavor as, for example, venison. Additionally, “ostrich” is nutritious and more “specific” than standard poultry. Of course, we cannot fail to mention the relatively high price and difficult availability on the Polish market. However, this specialty can be ordered online, ostrich dishes are also available in restaurants in many cities in Poland.
Ostrich meat can be prepared similarly to beef. Due to the fact that “ostrich” contains little fat, it is worth remembering to avoid long thermal treatment, because it may come out hard and dry. It is most often served in the form of steaksjust marinate a piece of meat in a mixture of olive oil, mustard, garlic and rosemary, and then fry it in a well-heated pan for about 4-5 minutes on each side.
It also works very well for tartare or carpaccio. It tastes great in stews and even burgers.
Sources: fit.poradnikzdrowie.pl, zielona.interia.pl, Terazgotuje.pl
