Today, farmers around the world are actively engaged in the breeding of ostriches. If earlier this bird was raised exclusively in Namibia and Kenya, now such farms have appeared in many countries. This became possible after it became clear in the 90s of the last century that ostriches are perfectly acclimatized to any weather conditions. The products of such farms are bought by shops and restaurants. After reading this article, you will learn how ostrich meat is useful.
Product Highlights
Outwardly, ostrich meat is practically no different from beef. In this juicy meat of a deep dark red hue, there is practically no fat layer. Therefore, it is referred to as dietary products.
Many of those who are interested in how much ostrich meat costs will be upset to learn that this is a rather expensive product. The price of this delicacy varies from 510 to 800 rubles per kilogram. Its taste strongly resembles high-quality beef tenderloin. A characteristic feature characteristic of this product is its ability to absorb sauces and spices, which often contain harmful substances that are unacceptable in diet food.
What is the benefit of ostrich meat ?
This product has a truly unique composition. With a calorie content of only 98 calories per 100 grams, it contains a huge amount of saturated fatty acids, which are vital for the full functioning of the human body.
Ostrich fillet is considered one of the best sources of vitamins PP, E and B. This product contains a lot of iron, magnesium, selenium, calcium, potassium and phosphorus. It is also important that selected ostrich meat contains no more than 2% fat. 100 grams of this product contains 22% protein and 32 mg of cholesterol. In addition, in a soft and soft ostrich, there are practically no intramuscular fats.
Cooking Features
Before you cook ostrich meat , you need to familiarize yourself with some of the most important nuances. This product makes incredibly delicious cold snacks, salads, fries, stews, goulash and steaks. In order not to spoil the finished dish, it is important not to overdo it with spices. After all, ostrich meat is instantly saturated with aromas of seasonings and spices. This product goes well with any sauces and side dishes. It can be served with potatoes and other vegetables.
Ostrich meat is divided into three categories. The first of them includes the thigh, which is ideally suited for steaks, the second - the external muscles of the lower leg, from which excellent chops are obtained, and the third - the internal muscle fibers of the lower leg, suitable for cooking minced meat and goulash. Surprisingly, in this case, not the breast, but the upper thigh, is considered a delicacy. This meat is considered the softest and most nutritious.
In order not to dry the ostrich, it must not be cooked at too high temperatures. This product is prepared very quickly, so it should not be subjected to prolonged heat treatment. It is advisable to use fresh meat that has not been previously frozen. Such a product contains much more useful substances.
Ostrich stew: quince, pomegranate and spices recipes
To prepare this delicious and very unusual dish, you will need ingredients such as:
- ostrich meat - 600 grams;
- sour apple juice - half a glass;
- white onion - 2-3 pieces;
- ripe quince - 2 pieces.
In addition, pomegranate seeds, ghee, black pepper, arugula, cilantro, cumin, and garlic should be added to the product list.
Technological process
Ostrich oatmeal cut into small pieces is fried over low heat for seven minutes. Until the moment when pink juice begins to stand out from it. Well-washed and pitted quince is cut into four parts.
Ghee, pre-fried ostrich, large onion rings, chopped greens, salt, pepper, quince slices and garlic are spread on the bottom of a deep frying pan for stewing. From above all this is sprinkled with zira and poured with apple juice.
In the process of stewing, the meat is soaked in spices, quince and apple juice. The result is an incredibly delicate, juicy and tasty dish. Before serving, it is decorated with pomegranate seeds and sprinkled with chopped herbs.
Ostrich meat with brown rice
To prepare this dish, you will need 500 grams of ostrich, 120 grams of caps from canned mushrooms, ½ cup crushed almonds, ½ cup beef broth, 250 grams of brown rice and 300 grams of mushroom cream soup.
Diced meat should be stewed in oil for two minutes. After that, it is laid out in pots. Pre-prepared rice, broth, cream soup and mushrooms are sent there. All ingredients are thoroughly mixed, sprinkled with chopped almonds and sent to the oven, preheated to 185 degrees. After half an hour, the dish is ready to eat.