Ostrich, a red meat, is low in cholesterol and calorie compared to chicken and meat. According to United State Department of Agriculture, a three ounce serving of ostrich meat contains 58 mg cholesterol and 2% fat, and only 114 calorie. Compare this with chicken, these amounts are equal or less than chicken. Accordingly, this product attracts the attention of all European and American consumers.

 Ostrich producers rear birds 40 to 60 chicks per year, while beef rearing is one cattle per year. A half an acre of land is needed in order to breed a pair of breeding bird which is about a fifth of a needed land for cattle pasture.

Ostrich’s life span is between 50, 60, or 70 years and they can reproduce about 40 years. While cattle stop breeding after 10 to 11 years.

Ostrich meat production is nearly 4 times more than beef production. Pregnancy lasts 9 months in cattle while ostrich chicks hatches after 42 days.  Durability of ostrich leather is three times more than cowhide. Ostrich leather is between 13 to 20 square feet.

An ostrich breeding pair reproduce about 30 chicks annually whose weights are about 90 to 110kg at one year.

The annual income is about 1000$ per year. An amount of 1 to 2 kg alfalfa hay is enough for daily feeding of an adult ostrich. This bird starts laying eggs at the age of 18 to 24 months.

The other feature this products is that, similar to beef, ostrich meat is high in protein but low in calorie and carbohydrate. However, fat and cholesterol content of ostrich meat is lower than chicken and it is similar to beef in terms of quality and taste.

Table of comparison between ostrich meat and other livestock meat