Ostrich is becoming more and more popular across the U.S., with meat that can be compared in flavor and texture to very lean beef.

Ostrich comes in a variety of cuts, including prime steaks, filets, sausages, burgers, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe.

Due to its low fat content, ostrich cooks faster than other meats. Steaks should be cooked medium rare to medium.

With more protein and less fat and calories than its feathered cousins, ostrich is an excellent source of iron, zinc, selenium, vitamin B6, vitamin B12 and niacin.  

Ostrich meat is still quite rare, and can be found at specialty markets, ostrich ranches and some restaurants.