Ostrich
Struthio camelus · ostrich · autruche
Ostrich: what every chef needs to know
Ostrich is botanically a bird but culinarily treated as red meat with its high myoglobin content and dark red colour. It is one of the leanest red meat types: less than 2g fat per 100g in the fillet, with a protein content of 22g/100g. Ostrich is processed in the Netherlands and Belgium by specialist poultry abattoirs per EU Regulation 853/2004. Notably, ostrich dries out quickly if overcooked: the recommended core temperature is 70°C (158°F) for medium, comparable to beef. The fillet has a mild, lightly sweet flavour with no gaminess. Ostrich is not seasonal in Europe; South Africa, Namibia and Zimbabwe are the primary exporters.
Ostrich: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Ostrich: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Ostrich: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Ostrich: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ostrich: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Imported year-round from South Africa, Namibia and Zimbabwe; not seasonal.
Ostrich: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ostrich: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ostrich
Is ostrich a bird or red meat?
Ostrich (Struthio camelus) is zoologically a bird and legally falls under EU Regulation 853/2004 for poultry. Culinarily it is treated as red meat: the fillet is dark red due to high myoglobin content, with a similar structure and cooking temperature (70°C/158°F for medium) to beef.
How do I prevent ostrich from drying out during cooking?
Do not exceed 70°C (158°F) core for medium. Ostrich dries out quickly above 75°C (167°F) due to its low fat content (less than 2g/100g). Always rest the meat for 3 minutes after cooking. For stir-fry: slice thinly and cook on maximum heat for no more than 3 minutes.
Where does ostrich come from and how do I identify quality?
Primarily from South Africa, Namibia and Zimbabwe; a few farms in the Netherlands and Belgium. Quality indicators: dark red to deep purple colour, firm texture, minimal liquid loss in the packaging. Always ask your supplier for a certificate of origin.
At what temperature should you store Ostrich?
Store Ostrich at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ostrich professionally?
The primary professional technique for Ostrich is quickly sear on high hitte 250°C, kerntemp 70°C (medium), 3 minutes rust for aansnijden. Always verify core temperature with a calibrated probe thermometer.
Does Ostrich contain allergens?
Ostrich is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
