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The largest flightless bird (2.50m to 3 m tall and 130 kg to 155 kg), the ostrich (avis struthio) is an oviparous animal (its eggs weigh 1.5 kg on average) that can live up to 70 years. The male’s plumage is black, while the female has a light brown plumage. The ostrich was initially bred for its feathers, than for its skin and meat. Its feathers have long been a much sought after fashion accessory, the production of which was stopped during World War I before starting up again in the 1950s.
In high demand in leather goods (converted into leather) at a very high cost, its skin is the main source of revenue for South African farmers. Drawn uniquely from the legs, its low-calorie red meat (below 3% fat) is very tender, with little cholesterol and a high protein and iron content.
Production and consumption
South Africa produces almost 90% of the ostrich meat in the world.
Slaughtered between twelve and fourteen months of age, an ostrich of over 100 kg only gives 25 kg of meat. Ostrich is a so-called “exotic” meat like emu, kangaroo or bison. Bred on farms it is highly controlled in terms of its feed and it is slaughtered under the same rules imposed in the EU (particularly the sell-by date).
In South Africa, the meat production is handled by five large abattoirs, by reason of 150 to 300 ostriches a day and a farmers cooperative with a maximum capacity of 1,300 ostriches per day. As a so-called “festive” product, ostrich is consumed throughout the year and especially at Christmas and the New (50% of the meat sold in a year), at exactly the same price as beef. Estimated at 1,250 tons/year, French consumption has risen slightly. (source: OG10)
At Rungis Market
“We are specialized in fresh produce that arrives every week by plane directly from South Africa,” explains Gérard Oudry, Manager of OG10. “The ostriches are slaughtered, boned and the muscles cut on site by the South Africans who make the thick rump steaks, roasts and stew chunks before packaging them in the appropriate way for the French market. This ensures a very high level of food safety. Our clients are mainly supermarkets and Rungis wholesalers.”
