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Where To Buy Ostrich Meat Near Me

Where To Buy Ostrich Meat Near Me ===

But an ostrich can also be turned into all sorts of useful products: red meat, a tough hide, and luxurious feathers. At Clark Ostrich Farm, a hundred-acre fenced property in Bend, an unincorporated Hill Country town on a bend of the Colorado River, Clark and his family run a part-time business breeding and raising birds for their meat.

The USDA extended mandatory inspections to ratite producers in 2002, including requiring Hazard Analysis and Critical Control Point (HACCP) systems and sanitation standard operating procedures consistent with poultry regulations. When it comes to food safety precautions, ratite producers can rely on microbiology testing products designed for avian sources, particularly poultry laboratory solutions. These include streamlined detection workflows for foodborne pathogens like Salmonella, Campylobacter, Listeria, and E. coli O157:H7. Since approximately 60% of the 12,000 to 15,000 tons of ostrich meat produced worldwide is sourced in South Africa,2 rendering it a non-local food product for many communities, protocols for sourcing and species validation may also be worthwhile pursuits for producers.

Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40C for 5 days, and stored in a 0C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 10(7) CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p

Ostrim has always been committed to bringing you the leanest, healthiest, and delicious high-protein meat snacks. Our ingredients will always be nutrient-dense food like USDA certified beef, pasture-raised ostrich and elk, or 100% all-natural poultry.

Actually, studies carried out to date on the nutritional composition of ostrich meat describe it as a product of high value in nutritional and dietary terms [17] but there are still important issues to solve before considering its possible recommendation from the standpoint of public health or including this meat in the usual, even recommended, patterns of consumption.

Domesticated ostriches have been farmed for commercial purposes in South Africa since as long ago as the 18th century [25], but it was not until the third quarter of the 19th century that the practice became more developed, closely linked to feather production. Although South Africa almost completely monopolized ostrich farming internationally for virtually the entire 20th century, substantial numbers of farms began to appear elsewhere in the early 1990s. As of then, countries such as Zimbabwe, Namibia and Israel also began producing and even exporting ostrich meat and its by-products (feathers, leather, eggs, etc.) [26].

Eating ostrich meat might be advisable in cases of obesity or cardiovascular disease, due to its low fat content and its fatty acid profile. It has a high level of ω3 fatty acids, and more than twice the quantity of unsaturated fatty acids as of saturated fatty acids (MUFA + PUFA / SFA). Both those factors have been linked with positive effects on cardiovascular mortality and disease as a result of the combination of various protective mechanisms, including reducing serum triglyceride levels and an anti-thrombotic, anti-inflammatory, anti-arrhythmic and anti-atherogenic effect [33].

Moreover, ostrich meat contains greater quantities of vitamin E and Zn than other types of meat (red and poultry alike). The proven relationship between those micronutrients and antioxidant effects and functions could give ostrich meat potential benefits with regard to cancer, the cardiovascular system and the prevention of ageing [34, 35, 36]. Finally, its high iron and vitamin B12 content could also make it particularly recommendable in physiological situations in which a greater iron i


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