Ostrich
Our ostrich meat we import from South Africa. Natural surroundings and plenty of room offer ideal breeding conditions.
Ostrich meat is rich in protein and iron, with small percentage of fat and cholesterol, and is therefore optimally suitable for a health-conscious balanced diet.
Ostrich steak
Ostrich steaks of approx. 125 g each. Served with tender vegetables of the season, it fits perfectly to a healthy diet.
Ostrich fillet
The fillets are calibrated to approximately 125 g per piece and can served at best à la carte.
Ostrich meat in stripes
The delicate meat strips of approx. 10 × 10 × 40 mm are very versatile: for wraps, sandwiches or wok dishes.
Ostrich meat in cubes
The cooked ostrich meat cubes are of tender and juicy consistency, available in sizes 10-20 mm and 25-30 mm.
Breeding on the free range principles
All our producers have the responsibility to raise the animals according to the birds welfare and health regulations.
Seasonal Production System
The breeding season (physiological and atmospheric condition) will start in May / June and lasts until January / February, eight months. The remaining four months is rest period for the breeders.
Nutrition
Birds are fed on pastures (wheat or other small grain harvested land) or lucern hay produced by the farmers themselves. The birds on pastures will also receive additional energy and protein supplements. We do not, and are not allowed to use growth stimulants. Our producers partake in a rigorous residue (growth stimulants and other chemicals) surveillance program on all exported meat.
Additional feed may be purchased to formulate rations. This will include energy sources – maize/ barely/oats, protein sources – soya and canola, roughage sources – lucern, bran. Vitamins and minerals are added.
- No animal protein sources are used.
- No growth promoters are used.