Instead of using scientific descriptions or common names that could be confused between countries, the meat guide uses numbers to differentiate between the different edible parts of an ostrich. It's no challenge to find meat on the lanky birds. Stadelman, professor emeritus of food science, says ostriches originally were grown for their feathers and the leather from their hides. It's just been in the last 12 years or so that the meat has been marketed in the United States. But it's a cumbersome journey to raise and bring the bird to market when you're putting an ostrich burger up against a hamburger, even if it's more nutritious.
Distribution also is held up because ostrich is still more expensive than other meats.
Schmieder says the meat looks just like beef but is very lean. The absence of fat gives it a different texture than beef, but it's very juicy and tender when cooked properly. Ostriches, which are native to Africa and Southwest Asia, are raised successfully in every region of the United States. The American Ostrich Association says neither the U.S. Department of Agriculture nor the Census Bureau track the ostrich population as they do other species of livestock, but based on a survey of its membership, the association estimates there are between 350,000 and 500,000 ostriches of all ages in the United States. Tomatoes, onions and green peppers, cut into 2-inch pieces Place meat and marinade in a glass or ceramic container, covered, in the refrigerator for 24 hours.