Ostrich, outside strip, raw

Ostrich – specifically the outside strip cut – refers to a lean cut of meat from the large flightless bird Struthio camelus. Although ostriches are not traditional poultry like chicken or turkey, they are classed as poultry under U.S. food safety regulations due to similarities in how they must be inspected and processed under USDA and FDA guidance (ratites like ostrich are included among amenable species for Federal inspection). Ostrich meat has a long cultural history, originally consumed in sub-Saharan Africa where the birds are native. Traditional African communities valued ostrich meat not only as sustenance but also for its rich flavor and high nutrient content. In the late 19th century, ostrich farming spread internationally with the demand for ostrich feathers for fashion, and only later did the meat itself gain appeal in niche and health-conscious markets. Today, ostrich production occurs on farms in the United States, Europe, South Africa, and Australia, offering a specialized product that sits nutritionally between conventional poultry and red meat (lean yet rich in heme iron and B vitamins). Modern retail cuts include outside strip, tenderloin, fan fillet, top loin, and ground ostrich, each of which shares the lean, protein‑dense profile that distinguishes ostrich from heavier red meats. The outside strip cut specifically comes from the bird's back portion – a relatively uniform muscle group with minimal marbling. This gives it a firm texture and deeper red color than chicken breast, yet a leaner fat profile than beef strip steak. While exact naming can vary among butchers and specialty suppliers, all ostrich outside strip cuts retain the characteristic high protein (~23.36g per 100g), low fat (~2.21g per 100g), and very low carbohydrate content that make it nutritionally distinctive. Unlike traditional poultry which often contains white meat and dark meat distinctions, ostrich muscle is consistently dark, reflecting higher myoglobin content which also drives its iron levels. In culinary contexts, this meat is appreciated for a beef‑like flavor that pairs well with robust herbs and marinades, yet behaves like poultry in safety and storage frameworks. As interest in sustainable, nutrient‑dense protein sources grows, ostrich outside strip occupies a unique niche: a cross between lean red meat and classic poultry, with historical roots in African subsistence and modern appeal in gourmet and health‑oriented diets.

The nutrition profile of ostrich outside strip is remarkable for its high protein per calorie and low fat content compared to many traditional meats. At approximately 120 kcal per 100g, this cut delivers 23.36g of protein and only 2.21g of total fat, with 0g carbohydrates or sugars (USDA FoodData Central data). Its macronutrient distribution is heavily skewed toward protein, providing over 80% of calories from this macronutrient, which is valuable for muscle growth, repair, and satiety. The fat that is present leans toward healthier unsaturated profiles, containing roughly 0.874g monounsaturated and 0.462g polyunsaturated fats, versus only about 0.771g saturated fat per 100g. This balance can be beneficial for maintaining a favorable lipid profile when integrated into a balanced diet. From a micronutrient perspective, ostrich outside strip is rich in heme iron, with 3.69mg per 100g, critical for red blood cell formation and oxygen transport. The form of iron in red meats like ostrich is more bioavailable than the non‑heme iron found in plant foods. This is accompanied by substantial selenium (37.9 µg) and zinc (4.02 mg), minerals that support immune function, antioxidant activity, and protein synthesis. The cut also offers a noteworthy vitamin B12 content (5.33 µg per 100g), essential for nerve function and DNA synthesis, and is often lacking in low‑meat or plant‑based diets. B vitamins such as riboflavin, niacin, and B6 also appear in moderate amounts, contributing to energy metabolism. Calcium and vitamins A and C are negligible, which is expected in pure meat cuts. The amino acid profile is balanced, with all essential amino acids like leucine, lysine, valine, and others present in significant quantities, making this a complete protein source. Compared to typical beef cuts, ostrich outside strip delivers similar protein levels with markedly lower fat and calories. Against standard poultry wings or thighs, it offers higher iron and B12 content. Such comparisons make ostrich ideal for diets emphasizing lean protein without sacrificing nutrient density. The cholesterol level is moderate (~79 mg per 100g) but still lower than many beef and pork cuts, making it suitable for individuals mindful of cholesterol intake without eliminating all animal proteins. This nutrient profile establishes ostrich outside strip as both a protein powerhouse and a micro‑nutrient rich choice, particularly for individuals targeting heart health, lean muscle maintenance, or iron replenishment.

Source: USDA FoodData Central (FDC ID: 174485)