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A Brief History of Ostrich - Biltong

Ostriches have been highly sort after for their feathers, their hides and their meat since Roman times. Unlike chickens you can even use them for pulling carts and racing, which perhaps makes them one of the most truly versatile fowl known to man. Native to Africa the birds were particularly popular in the nineteenth century in the fashion industry, with their feathers being used to adorn all-manner of millinery and clothing. South African Ostriches became so popular as a design feature for the fashionistas of the day that the populations began to decline radically during the 19th century, until with a typically South African spirit of enterprise, and sheer guts, the locals decided to start farming Ostriches commercially. Around this period farmers also spotted their potential as the main ingredient in the nation's favourite snack, biltong.

The trend for fluffy hats lasted a long time, but sadly began to decline shortly after the First World War, leaving a number of farms with large flocks of these birds with attitude on their hands. Unperturbed, the South African farmers found new markets for their unusual produce. It would be hard to describe the birds themselves as 'beautiful' but they certainly have plenty of meat on them. Ostrich meat is also incredibly healthy, low in fat and an excellent source of proteins versus other red meats. Commercial farming for meat has never looked back, and as ostriches are incredibly adaptable, Ostrich farms have sprung up worldwide, even in unexpected places such as Lincolnshire in the UK.

Back in South Africa Ostrich meat has gained rapid popularity as a healthier alternative to beef. Most game is less fatty than beef and other red meats and despite the slowdown in demand for the birds' feathers farmers adapted quickly to produce 'Biltong'. Biltong is a basically an air dried meat, which is pretty much a national dish in South Africa. The earliest European settlers were no stranger to dried and cured meats - it being the only way to get meat to last the long journey from Europe to the furthest reaches of Africa. On arrival in those pre-refrigeration days, biltong proved an ideal way to preserve meat, which was in abundance in the wild. In some respects, South Africa was built on the stuff!

Many cultures can be closely identified with their cuisines. Ostrich meat biltong is not only delicious and healthy, but says something about the very origins and tenacity of modern day South Africa. A mix of European traditions and African scary birds, with some tasteful hats thrown in along the way, ostrich biltong is a unique but very tasty and typically enterprising sample of South African culture.

Biltong is made in the UK to traditional South African recipes. The range includes beef, game and ostrich biltong. This cured meat is considered to be a healthy snack option and its versatility means it can be added to many recipes for a difference.

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ostritch

Ostrich Meat - A Healthy Alternative To Other Red Meats

Ostrich meat is probably one of the best sources of meat protein as it tastes a lot like beef, but contains far fewer calories per serving, and is a healthier alternative to the traditional beef. It is similar to venison and buffalo or bison meat in this regard.

As ostriches are birds, albeit ungainly and flightless, its meat is classed as red poultry, which is strange, but unlike poultry it doesn't attract the bacteria E. coli and salmonella which are responsible for so many cases of food-poisoning. In fact only turkey has fewer calories per serving than ostrich meat. It doesn't add any cholesterol to the body either, and has very little fat. If you buy ground ostrich meat, you will see pieces of 'silver' in it which is there to make it look more like the usual ground meats, but this is not fat, but actually muscle fibres.

I first tasted it in an Australian restaurant in Frankfurt, Germany ten years or so ago and if I hadn't known I'd ordered ostrich I would have thought I was eating a medium rare steak. It is good grilled or fried, but is pink even when thoroughly cooked.

To begin with you may need to use a meat thermometer to tell if your meat is cooked, as it should be a maximum of 165ºF internally when cooked, and then it needs to stand for 8 to 10 minutes before it is served to complete the cooking process and for it to 'settle'. It cooks quicker than beef and other meats because of its lower fat content.

Most ostrich meat that finds its way onto the supermarket shelves is organically reared on farms and if the bird has been fed on flax seeds as part of its diet this could mean that you are getting some Omega-3 fatty acid from this bird, which is sadly lacking in most western diets. When you buy meat from organically reared animals you can be sure that they have not been treated with hormones or antibiotics, which is a huge plus.

Ostrich meat can be roasted, or casseroled, grilled or fried, even stir-fried, and is sweeter and richer than beef which is why some people have likened it to venison. It contains 86 per cent of the daily recommended intake of vitamin B12, 51% of the recommended intake of selenium, which promotes mental well-being, and a quarter of the intake of niacin (B3), B6, phosphorous and zinc as well as also containing some vitamin B1 (thiamin), B2 (riboflavin), pantothenic acid (B5), iron, calcium, potassium and copper. These constituents mean that it is very good for the blood, bones and central nervous system.

For a heart-healthy alternative to beef, pork and lamb, try a succulent ostrich steak rather than a burger and get the full flavour of this tasty meat.

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Article Source: http://EzineArticles.com/?expert=Lynne_Evans