Ostrich meat has a dark red color on the surface and a cherry hue on the cut, which is due to the presence in it of a special coloring pigment, the concentration of which depends on the age of the bird - the older the ostrich, the darker the meat. To taste, the ostrich resembles tender veal and does not lose softness in any way of cooking. Low-fat ostrich meat, quickly restoring strength after heavy diseases and physical exertion, rich in protein, contains a purely symbolic amount of cholesterol and a lot of vitamin B5, nicotinic acid, manganese, phosphorus, iron and potassium, and is therefore valued in dietary, curative and children's cuisine. The Ostrich is considered more lean than the turkey, which until recently occupied the first place in the charts of dietary products. For 100 g of ostrich meat, almost 29 grams of protein and 4 grams of fat are needed, so athletes, healthy lifestyle supporters and those who are on diets are enthusiastic about strausyne and try to include it in their diet whenever possible.
More than 12 years of successful export of Ostrich, a wide experience of work with large firms.
Only natural products - food products, without flavors, chemical additives, they contain no carcinogens, flavor enhancers, flavors, etc.