Wednesday, May 18, 2011

Ostrich... it tastes like beef

So, with the occasional M&M mishap, I have actually been on a real mission to try beef up.  Pushing weights regularly and upping my protein intake.  It all seems to be working well but since I switched all my beef intake to ostrich it has really made a difference.  Leaner and tastier, I really have been having fun with all the different cuts. 



  • Ostrich meat resembles beef in looks and taste
  • When compared to other types of white meat, like chicken and turkey, ostrich meat has low fat content and the calories in ostrich meat is also very low. 
  • To be more precise, ostrich meat has 66% less fat than beef, 50% less fat than chicken and less calories than chicken, turkey, pork, lamb and beef.
  • Ostrich meat is rich in proteins and contains more iron than beef, lamb, turkey, chicken and pork.
  • It can also be observed that ostrich meat does not have fat marbling, as seen in beef.
  • The popularity of ostrich meat may also be due to its sweeter and richer taste when compared to other types of meat. 
  • For cooking, it has to be noted that ostrich meat cooks faster, as it has very low fat content.

Here is a little quick pasta dish to get you going:


250g Ostrich Mince
1/2 Onion
2 cloves of garlic
1 chili
5 ripe tomatoes
fresh Basil
5 medium sized brown mushrooms
Wine


Pasta


Crush the garlic and chop up the onion.  
Fry the garlic till a little bronze and then add the onion.
Once the onion browns remove.
Fry the ostrich - remember to keep it in chunks as appose to breaking it into fine parts.
Add the chopped chili, simmer for 10 min and remove from stove.
Slice the mushrooms and fry to remove all water.
Place wine and tomatoes in a large pot and bring to the boil.
Once the tomatoes soften reduce to thicken the sauce.
Add onion mix, mince and mushrooms into the tomato sauce.
Add the basil and allow to simmer on a low heat while you prepare the pasta.


And Enjoy

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