Ostrich meat. Recipes for cooking ostrich dishes How to cook ostrich meat legs
Mad cow disease, which sharply reduced beef consumption in Europe in 1996, gave an additional impetus to the development of the ostrich meat market. The process of searching for alternative sources of protein has provided ostrich meat with many new fans. After all, it looks like beef, tastes like beef, and there's no risk to boot.
Ostrich meat is unique: it is distinguished from other types of meat by its record low cholesterol content of no more than 34 mg per 100 g, and the range of proteins necessary in the human diet is incredibly wide, and the protein and amino acid content itself is about 22%. Ostriches reach market weight within 12 months after birth.
Ostrich eggs are no less unique. Although the female ostrich is not as fertile as the same chicken, and produces no more than 60 eggs per year, each egg weighs up to 1.5 kg and has up to 15 cm in diameter. At the same time, the egg contains an order of magnitude less fatty acids, which cannot but interest ladies who are watching their figure.
All ratites are edible, but the largest representatives enjoy the greatest commercial success as sources of protein. The leader in the gastronomic race, ahead of its two competitors, is the Australian emu. In Australia alone, from 500 chickens that were fattened in 1985, by 1995 a flock of more than 470 thousand birds had formed, which is significantly more than the then ostrich population.
However, in Australia, and elsewhere, emu meat is often passed off as ostrich meat in restaurants, simply because its larger relative is better known.
Not long ago, ostrich meat dishes began to appear on restaurant menus around the world:
Today, dishes made from this bird are served in the best restaurants from Dallas to London and Singapore at a price of about $60 per serving of fillet or tenderloin. Once upon a time, ostrich meat, like emu or rhea meat, was prepared simply: cut into steaks and roasted on a spit. Those days are gone, along with feather boas and plumed hats.
Now the bird is prepared and served with all the intricacy befitting a real gourmet dish. So "Australian Ostrich Co. Ltd." publishes a glossy brochure filled with recipes including Ostrich Curry with Coriander, Cardamom Rice and Cucumber Riata and Bengali Ostrich with Five Spice, Moroccan Couscous and Tomato Salsa.
It's impossible to resist!
Ostrich meat is not an exotic wonder for many people. The benefits and harms of this product are still being actively studied; we can say that it has many advantages, since it is dietary.
Ostriches are slaughtered for meat at one year of age, when the bird weighs about 120 kg.
How to choose ostrich meat?
Not every consumer in Russia knows what ostrich meat looks like and how to choose it. This meat has no fatty layers, so it is one of the products recommended for proper nutrition.
Ostrich meat is divided into 3 categories. The first includes the thigh, from which delicious steaks are fried, the second - the outer part of the drumstick, suitable for chops, and the third - the inner muscular part of the drumstick, intended for goulash and minced meat.
The upper part of the thigh is considered a delicacy - the most nutritious and tender.
Ostrich meat lovers prefer to buy it in large supermarkets or trusted online stores. The price per kilogram ranges from 500 rubles and above. Most often this product is sold chilled or deep frozen.
How to store?
Like any meat, ostrich is a perishable product. It should be stored in a container with ice on the bottom shelf of the refrigerator for no more than 5 days. You can keep ostrich meat in the freezer for up to 6 months.
Characteristic
People who have never eaten this type of meat wonder what it tastes like. In appearance, the product resembles premium beef tenderloin and has a rich dark red color on the surface and cherry color on the cut.
The younger the bird is in age, the lighter the color of the meat.
Many experts write about the dietary properties of ostrich meat, who recommend it to people with diseases of the cardiovascular system, diabetes and anemia. It contains virtually no cholesterol, so it is useful for those who suffer from excess weight.
The composition of ostrich meat is extremely rich. It contains vitamins, minerals, proteins, fats and carbohydrates. In addition, it is low in calories - only 98 kcal per 100 g.
Despite the fact that ostrich meat is often compared to beef in color and taste, it is much superior to it because it is a more tender and healthy product. Some people wonder if it can be replaced with pork meat, how much it costs in comparison. Pork is much cheaper than ostrich meat and is not at all similar in color or taste.
Useful properties of ostrich meat
Experts say that this exotic product will soon displace beef from the world market due to its rich composition.
Ostrich meat, the benefits of which have been proven for a long time, has many advantages compared to other types of similar products:
- low calorie content;
- contains a large amount of protein;
- minimum percentage of fat;
- small amount of cholesterol.
Poultry meat has a rich vitamin and mineral composition: vitamin B, which has a positive effect on blood vessels, vitamin E, which has a beneficial effect on muscles, vitamin PP, which provides energy, as well as potassium, calcium, magnesium, selenium, cobalt, phosphorus and nickel.
It is enough to eat only 100 g of ostrich product in order to replenish the daily requirement of essential substances.
This type of meat has other beneficial properties: the benefit is that it has a beneficial effect on the functioning of the digestive tract and nervous system, normalizes blood pressure and sugar levels, strengthens bones, nails, hair, teeth and has a positive effect on the condition of the skin.
It can be consumed by people with various diseases, since it is a dietary product that helps the body recover in the postoperative period.
Harm and contraindications
Ostrich meat is contraindicated only if a person has an individual intolerance to the components of the product.
As for harm, it can be caused by improper preparation. It is important not to overdry the ostrich meat, because it can become tough and lose all its beneficial qualities, but you need to make sure that the meat is well cooked.
It cannot be consumed raw.
People who eat this meat as a dietary product are not recommended to use spices or sauces, as this will not only affect the taste of the bird, but will also reduce its usefulness, while increasing its calorie content.
Having bought ostrich meat in Moscow, you should carefully inspect the tenderloin. If it is sold in vacuum packaging, it is necessary to check its integrity.
Gastronomic properties
The gastronomic properties of ostrich meat are quite high. It is easy to prepare, but not everyone knows how to do it correctly. Healthy dietary soups that do not contain fat are prepared from it. This product is used in salads, cold and hot appetizers, as well as main courses. In addition, ostrich meat makes excellent sausages and tasty sausages. It is boiled, fried, smoked. Meat is also good for grilling.
Most often, the hip part is taken for various dishes.. You can make juicy cutlets from ostrich fillet that melt in your mouth and quickly saturate the body with nutrients.
Ostrich meat quickly absorbs any spices, so you need to be careful with their choice. Experts advise preparing it easier and faster. It is not recommended to serve complex sauces and side dishes with this meat. Vegetable stew or boiled potatoes are best.
Raising ostriches is very profitable and practical, as the birds grow quickly and tolerate cold climates well. Ostrich meat is often very expensive, but this fact does not prevent it from being in demand. Currently, ostrich meat is becoming very popular in almost all restaurants in the world. Ostrich dishes are actively used as food in many countries. These include Namibia, Kenya, Japan, China, Italy and Russia.
The fact is that ostrich meat is not only very tender, but also extremely healthy, since it contains potassium, phosphorus, and manganese. The high protein content along with a fairly low cholesterol content makes ostrich meat a healthy product. Meat is used to prepare completely different dishes - it can be soup, salad, cold appetizer or broth. The excellent ability of ostrich meat to absorb spices makes the taste of the dish even more original and memorable.
Ostrich dishes have a delicate taste and a lot of benefits, so if you decide to cook ostrich meat, then you have made the right decision. However, it is important to know how to cook ostrich meat so that you can fully appreciate its excellent taste.
“Ostrich dishes” - the best recipes
If earlier this bird was raised exclusively in Namibia and Kenya, now such farms have appeared in many countries. This became possible after it was discovered 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 beneficial.
Main Product Features
Externally, ostrich meat is practically no different from beef. This juicy meat of a rich dark red hue has practically no fat layer. Therefore, it is classified as a dietary product.
Many of those who are interested in how much ostrich meat costs will be upset to learn that it is a rather expensive product. The price of this delicacy varies from 510 to 800 rubles per kilogram. Its taste strongly resembles high-quality. A characteristic feature of this product is its ability to absorb sauces and spices, which often contain harmful substances that are unacceptable in dietary nutrition.
ostrich?
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, 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 quite 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, tender and soft ostrich meat has virtually no intramuscular fat.
Features of culinary processing
Before buying an ostrich, you need to familiarize yourself with some important nuances. This product makes incredibly tasty cold appetizers, salads, roasts, 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 imbued with the 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 these includes the thigh, ideal for steaks, the second - the external muscles of the drumstick, from which excellent chops are made, and the third - the internal muscle fibers of the drumstick, suitable for preparing minced meat and goulash. Surprisingly, in this case, it is not the breast that is considered a delicacy, but the upper part of the thigh. This meat is considered the softest and most nutritious.
To avoid drying out the ostrich meat, it should not be cooked at too high temperatures. This product cooks 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. This product contains much more useful substances.
Ostrich stew: recipes with quince, pomegranate and spices
To prepare this delicious and very unusual dish you will need the following ingredients:
- ostrich meat - 600 grams;
- sour apple juice - half a glass;
- white onions - 2-3 pieces;
- ripe quince - 2 pieces.
In addition, pomegranate seeds, ghee, black pepper, arugula, cilantro, cumin and garlic should be added to the list of products.
Technological process
Ostrich meat cut into small pieces is fried over low heat for seven minutes. Until pink juice begins to come out of it. A well-washed and pitted quince is cut into four pieces.
Place ghee, pre-fried ostrich meat, large onion rings, chopped herbs, salt, pepper, quince slices and garlic on the bottom of a deep frying pan for stewing. The whole thing is sprinkled with cumin on top and poured with apple juice.
During the stewing process, the meat is soaked in spices, quince and apple juice. The result is an incredibly tender, 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 meat, 120 grams of canned mushroom caps, ½ cup of crushed almonds, ½ cup of beef broth, 250 grams of brown rice and 300 grams of cream of mushroom soup.
Diced meat should be simmered in oil for two minutes. After this, it is placed in pots. Pre-prepared rice, broth, cream soup and mushrooms are also sent there. All ingredients are thoroughly mixed, sprinkled with chopped almonds and placed in the oven preheated to 185 degrees. After half an hour, the dish is ready to eat.
Ostrich meat, which was once enjoyed only by residents of Kenya and Namibia, is now available to gourmets all over the world. When in the 90s it turned out that ostriches can easily tolerate any climatic conditions, even Siberian frosts, ostrich farms began to open everywhere. There are now about 100 ostrich farms registered in Russia, whose products are purchased not only by wealthy gourmets, but also by restaurants, shops and farms. Exquisite exotic meat is increasingly appearing on the table of Russians, who appreciate its original taste and beneficial properties.
Ostrich dishes: benefits and features
It has a dark red color on the surface and a cherry tint on the cut, which is due to the presence of a special coloring pigment in it, the concentration of which depends on the age of the bird - the older the ostrich, the darker the meat. Ostrich meat tastes like tender veal and does not lose its softness with any cooking method. Lean ostrich meat, which quickly restores strength after serious illnesses and physical exertion, is rich in protein, contains a purely symbolic amount of cholesterol and a lot of vitamin B 5, nicotinic acid, manganese, phosphorus, iron and potassium and is therefore valued in dietary, medicinal and children's cuisine. Ostrich meat is considered leaner than turkey, which until recently took first place in the health food charts. Per 100 g of ostrich meat there are almost 29 g of protein and 4 g of fat, so athletes, supporters of a healthy lifestyle and those on diets are enthusiastic about ostrich meat and, if possible, try to include it in their diet.
Cooking ostrich meat: subtleties and secrets
Ostrich meat makes very tender and juicy steaks, goulash, stews, roasts, salads, cold appetizers, fillings for pies and dumplings, and delicious soups are cooked with ostrich broth. Ostrich meat instantly absorbs the aroma of other products, spices and seasonings, so you should not get carried away with overly complex dishes with a large number of components - ostrich meat has a unique taste that is good in itself. This meat goes well with all side dishes and sauces, especially vegetables and potatoes, so you will never have a question about what to eat ostrich with - even in combination with fish and seafood, this delicacy will be eaten with pleasure!
Ostrich meat is divided into three categories: the first group includes the thigh, the meat of which is ideal for steaks, the second category is the external muscle fibers from the drumstick, from which chops are prepared, and the third group is the internal muscle fibers of the drumstick for goulash and minced meat. In ostrich, contrary to established traditions, the delicacy is not the breast, but the thigh, and its upper part is considered softer and more nutritious.
Ostrich meat should not be exposed to high temperatures during cooking - this dries out the bird and makes it too tough. You should not keep it on the fire for a long time, since it cooks very quickly, and this is one of its valuable advantages. If you have a choice, you should give preference to a fresh product that has not been frozen.
Exquisite ostrich meat will surprise guests at a dinner party and decorate the holiday table, especially if it is ostrich fillet with spicy crab sauce, ostrich liver stewed in red wine, grilled ostrich in sesame seeds, ostrich kebab in lemon juice or ostrich balls with cheese. Pre-pounded ostrich meat is ideal for carpaccio, which is served with celery, arugula, Parmesan and lime. The taste of ostrich meat is especially pronounced with olive oil, citrus juice and red wine, but the taste of the product is best revealed on the grill, especially if you use seasonings with coriander and nutmeg.
Ostrich recipes seem to be created for unusual experiments in the kitchen!