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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ostrich is an extremely lean red meat that is low in fat, cholesterol, and calories. It provides high-quality protein (22.86g per 100g) and essential nutrients like Vitamin B12 and iron, making it a heart-healthy alternative to traditional red meats.
Ostrich is significantly leaner than beef, containing only about 1.96g of fat per 100g compared to 15-20g in many beef cuts. It offers a similar red meat flavor and texture but with fewer calories and lower cholesterol levels, making it ideal for weight management.
Yes, ostrich is rich in bioavailable heme iron, which is more easily absorbed by the body than plant-based iron. This makes it an excellent dietary choice for preventing anemia and supporting overall energy levels.
Ostrich meat is highly keto-friendly as it contains 0g of carbohydrates and is packed with protein. While it is very lean, it can be easily integrated into a ketogenic diet when paired with healthy fat sources like avocado or olive oil.
Despite being poultry, ostrich tastes remarkably like lean beef. It has a mild, savory flavor without the 'gamey' taste often associated with wild meat, and the outside leg cut is known for being particularly tender.
Because it is so lean, ostrich should be cooked to medium-rare (internal temp of 145°F/63°C) to prevent it from becoming dry or tough. It is best prepared by searing, grilling, or stir-frying over high heat for a short duration.
Yes, ostrich is an excellent substitute for beef in steaks, stews, and stir-fries. However, because it lacks fat, it cooks much faster than beef; you should reduce cooking times by about one-third to avoid overcooking.
raw ostrich outside leg is a versatile ingredient found in cuisines around the world. With 115 calories per 100g and 22.86 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw ostrich outside leg with step-by-step instructions.
Browse recipes →Raw ostrich should be kept in the coldest part of the refrigerator and used within 3 to 5 days. For long-term storage, it can be frozen for up to 6-12 months; vacuum-sealing is recommended to prevent freezer burn.
Ostrich is generally considered halal if slaughtered according to Islamic law. However, it is not considered kosher under traditional Jewish dietary laws because it is classified as a bird that does not meet the specific biblical criteria for clean fowl.
Ostrich meat is red because of a high concentration of myoglobin, a protein that stores oxygen in muscle cells. Because ostriches are active, ground-dwelling birds, their muscles require more oxygen, resulting in a dark red color similar to beef rather than the white meat of chickens.