Meat Nutritional Information
Comparison of Ostrich Meat
| Species | Description | Protein % | Fat Grams | Calories | Iron (mg) | Cholesterol (mg) |
|---|---|---|---|---|---|---|
| Ostrich | Cut Composite | 26.9 | 3.0 | 142 | 3.2 | 83 |
| Chicken | Whole (no skin) | 28.9 | 7.4 | 190 | 1.2 | 89 |
| Turkey | Whole (no skin) | 29.3 | 5.0 | 170 | 1.8 | 76 |
| Beef | Retail Composite | 29.9 | 9.3 | 211 | 3.0 | 86 |
| Pork | Retail Composite | 39.3 | 9.7 | 212 | 1.1 | 86 |
| Veal | Retail Composite | 31.9 | 6.6 | 196 | 1.1 | 118 |
| Duck | Meat Only | 23.5 | 11.2 | 201 | 2.7 | 89 |
| Deer | Meat Only | 30.2 | 3.2 | 158 | 4.5 | 112 |
Source: USDA Ag handbook 8 - except ostrich data obtained by Texas A&M University (avg of ten major muscles - study done 1993 & 1996)
Please feel free to contact the AOA with any questions you might have.