Another red meat

By Toby Tannas

In my ongoing quest for the healthiest and tastiest food around, I often forget about the various meat options. It’s pretty much the usual at my house. Chicken, Fish, Beef and Pork. I have ventured into Bison but was recently introduced to Ostrich Meat. Check out the macro nutrient breakdown (see below) and it’s pretty impressive…but how does it measure up when it comes to taste? I can report that it’s comparable to beef! My family probably would not notice the difference. Since the fat content is very low, you do have to be careful not to overcook…you don’t want to be chewing on show leather! Just like beef, you can choose from ground ostrich, ostrich roast or ostrich steak. Trying new protein options is also an opportunity to support Okanagan Farmers. The meat we used in this week’s Smart Moves segment comes from Richard Sobon of Silverview Farms in Lavington. Thank you, Richard. Pair your meat with a healthy salad like the quinoa example we prepared and it’s a well-rounded, healthy and delicious meal!

Ostrich Meat
Ostrich Meat is a red meat that is low in fat that can be used in any traditional red meat recipe to produce great tasting dishes. Note also the proportion of that fat that is unsaturated fat when compared to other sources of protein form a meat source.

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Nutrient Comparison per 100 grams (3.5oz)

*Figures are cooked portions with knife-separable fat removed. Source: USDA Agricultural handbook #8 and Hill Nutrition Associates of Florida for all except Ostrich. Ostrich: Texas A&M University System meat studies 1993 (cholesterol determined in four major muscles) and 1996 (weighted average of measurements on ten major muscles).