Ostrich Meat

Ostrich has found a place on the world’s menu, delivering red meat flavor with two-thirds less fat.

Now available throughout the United States, ostrich is passing the test of consumer acceptance. Easily prepared by the home chef, it still allows restaurant chefs to demonstrate their culinary skill.

Ostrich is similar in taste, texture and appearance to beef. And it’s comparable to beef in iron and protein content.

But ostrich has less than half the fat of chicken and two-thirds less fat than beef and pork. And ostrich beats the competition with fewer calories too.

That’s why ostrich is the choice of health-conscious consumers who refuse to sacrifice flavor. See our nutritional comparison chart for all the specifics.

Ostrich Meat

Streigel Acres Ostrich Meats

Proudly offering Certified American Ostrich

Vacuum packed and frozen in clear plastic. This is Iowa grown free range ostrich.

No animal by-products or growth hormones used in production.


Ground Ostrich Meat

Our Ostrich ground meat is leaner than regular beef. Ground Ostrich meat, can be used in any recipe calling for traditional beef. You can use it to make chili, home-made spaghetti sauce, delicious lasagna, or use it in place of regular beef for any casserole recipe. 

Ostrich Steak – 6 oz cuts

Ostrich filets and steaks are lean red meat that is low in fat and rich in premium flavor. These are high-quality muscle cuts from the highest quality ostriches in the world.

Ostrich Roast – 2.5 lb

Ostrich tips are cuts of lean red meat that are low fat and rich in premium flavor. These cuts are perfect for smoking, roasting, stewing, or any other recipe that calls for slow-cooking a flavorful, lean, red meat. The 2.5 lb cut is packaged with butcher netting, ready to roast.

Ostrich Jerky

Ostrich Jerky is a high-protein snack that is naturally 96% fat-free. This popular sports nutrition snack surpassed the protein sources found in many sports nutrition products. Ostrich Jerky is also a good source of potassium and iron. 

Featured Recipe

African Stew

The best method to cook ostrich meat is slow simmering since ostrich is very low in fat and dries out quickly. In a large pot on medium heat, add oil then sauté garlic one minute. Add remaining ingredients. Simmer covered for 40 minutes. Serve over rice.


  • 4 cloves garlic crushed
  • 2 cups peeled yam cut into 1 ″ cubes
  • 3 cups fresh kale
  • 1 ½ pounds cleaned ostrich meat
  • 1 tsp lemon juice
  • 1 medium onion, sliced
  • 2 tsp coriander
  • 2 tsp red pepper flake
  • 3 cups beef stock
  • 1 cup whole kernel corn

Salt and pepper to taste

Cooking Tips

Ostrich is very lean. It tastes very much like steak as opposed to fowl. It’s a bit on the bland side so it’s a good idea to use a light gravy or sauce.

Cooking Steak

Ostrich is a very lean meat that looks more like a beef steak than poultry. It has a subtle flavor with no gamey taste. Ostrich is best served cooked rare to medium-rare. It cooks quickly so don’t take your eyes off the steak while it’s frying. Ostrich steak needs about 2½ minutes a side to cook up to a nice medium-rare.


Wine is a great marinade for ostrich meat. Whether you use white, red, or a rose wine it makes the meat tender and tasty without overpowering the ostrich. If you don’t have wine, use a vinaigrette by mixing together balsamic vinegar, olive oil, garlic, and lemon juice which complements the ostrich meat flavor. 

Beef Substitute

Ostrich meat has a dark red color. That’s because it is so high in iron. It is much more like beef in taste and texture and can be substituted for most any meat and grills very much like lean beef. It also is more iron-rich than beef. It is a great way to reduce your fat and cholesterol intake, while still giving you a meaty meal.

Ostrich Burgers

Fry ground ostrich meat in a little light oil, dripping or butter or grill under a low heat according to personal choice. Ensure the burger is cooked all the way through but try not to overcook, particularly if using a grill as they will ‘dry out’. Fry for approx. 6 – 8 minutes each side and check frequently during cooking.