Made With 100% South African Ostrich

The Ostrich Story

The ostrich is the world’s largest bird and is found across Africa’s hot savannahs. In South Arica they are most common to occur in the open woodlands of the Oudtshoorn region. Ostriches cannot fly, but they can run! Using their long legs, powerful thighs and strong feet, these bird can cover five meters in a single stride and reach a speed of 70km/hour. A female may lay up to 11 eggs. After 40 days the eggs hatch and by the time the ostrich are 18 months old they are fully grown. Our state-of-the-art meat processing facility is situated in the small town of Citrusdal, Western Cape, and provides employment to the surrounding communities who are passionate about providing the highest quality meat products for your table. This facility adheres to the strictest of international standards to ultimately provide you with the safest, healthiest product.

OSTRICH FILLET

COOKING INSTRUCTIONS:

(*guideline only)
Pan Grilled: Brush the fillets both sides with Olive Oil. Heat the pan until smoking hot and grill the meat, turning occasionally. Ostrich is best served rare.
Braai: Brush fillets with Olive Oil, Place on braai grid over moderately hot coals and braai turning the meat occasionally. Ostrich is best served rare.

OSTRICH Steak

COOKING INSTRUCTIONS:

OSTRICH gourmet burgerS

Ostrich burger patties with a mild, meaty aroma of BBQ, garlic & onion

COOKING INSTRUCTIONS:

(*guideline only)
Add a little Olive Oil to a large pan. Fry the Ostrich Burger Patties until medium on the inside and browned on the outside.

OSTRICH GOULASH

COOKING INSTRUCTIONS:

(*guideline only)
Preheat oven to 180°C. Place Ostrich Goulash in a casserole dish with stock and desired vegetables. Cover with foil and cook for about 2 hours until tender. Serve as desired.

OSTRICH MINCE

COOKING INSTRUCTIONS:

(*guideline only)
Heat some Olive Oil in a medium pot. Cook some onions and garlic for a few minutes. Add the Ostrich Mince and cook until browned. Add tomatoes, beef stock and seasoning and simmer for 10 minutes, serve as desired.

OSTRICH BBQ KEBABS

ostrich KEBABS IN A BARBEQUE MARINADE

COOKING INSTRUCTIONS:

(*guideline only)
Place the kebabs on a braai grid over moderately hot coals and cook, turning occasionally. Ostrich is best served rare.

OSTRICH WORs

TANGY BOEREWORS FLAVOUR WITH BLACK PEPPER, CLOVES & CORIANDER

COOKING INSTRUCTIONS:

(*guideline only)
Pan Fry:Add a little Olive Oil to a large pan. Fry the wors until medium on the inside and browned on the outside.
Braai: Place on the braai grid over moderately hot coals and braai, turning the wors ocassionally.

OSTRICH Biltong

OSTRICH Drywors

OSTRICH pastrami

SLICES OF LEAN OSTRICH MEAT, PARTIALLY DRIED, STEAMED, LIGHTLY SMOKED AND SEASONED WITH SELECTED HERBS & SPICES

SERVING SUGGESTION:

Serve on fresh bread with yellow mustard and pickles or enjoy with your favourite salad and dressing.

OSTRICH BLACK PEPPER pastrami

LEAN OSTRICH MEAT, SELECTIVELY SPICED AND COOKED DELICATELY WITH BLACK PEPPERCORNS

SERVING SUGGESTION:

Serve our Ostrich Black Pepper Pastrami on bread accompanied by greens or as a delicatessen with cheese and gherkins.

OSTRICH carpaccio

very thinly sliced ostrich meat with a strong, natural wood-smoked flavour

SERVING SUGGESTION:

Enjoy our Ostrich Carpaccio plain or as an accompaniment to your favourite cheeses, olives and gherkins.

WHY CHOOSE OSTRICH AND VENISON MEAT?

Not only is ostrich and venison meat healthier, it has many nutritional advantages over many other types of meat. Although ostrich and venison is classified as red meat, it has a very low fat content which is similar to the white meat category.

We have a state of the art meat-processing plant where different ostrich and venison meat products are manufactured. Our facility adheres to the strictest of international standards to ultimately provide the customer with the safest, healthiest products.

TYPE OF MEAT	PROTEIN (%)	FAT (g)	CALORIES (kCAL)	IRON (mg)	CHOLESTEROL (mg)
Ostrich	26.9	3.0	142	3.2	81
Venison	30	3.2	158	4.5	112
Beef	28.1	10.5	209	3.0	83
Veal	33.9	9.4	225	1.2	124
Pork	29.3	15.2	256	1.1	91
Chicken	28.9	7.4	190	1.2	89
Turkey	29.36	5.0	170	1.8	76
Lamb	30.4	9.4	215	1.2	95