Ostrich: Adventurous Australian Cuisine….July 21, 2008
Ostrich: Adventurous Australian CuisineJuly 21, 2008
Choices of meats have become increasingly exotic, with options — primarily at restaurants — ranging from venison and buffalo to rattlesnake. What about another exotic choice originally from Australia: ostrich?
Ostrich tastes like red meat, even though it’s poultry. From a nutritional standpoint, it’s lean: fewer than 3 grams of fat in 3 ounces, which is less than beef round steak or rump roast and chicken with skin. Ostrich is also a good source of protein and iron.
Today, domestic ostrich farms supply most American restaurants and butchers. But the next time you want to take a walk on the culinary wild side, try a taste from Down Under.
Produced by ADA’s Public Relations Team
