I thought we were done with the ostrich comments, but take a look at this:
OSTRICH MEAT COMPARISON
| 3 oz. | Protein | Fat | Cholesterol | Calories |
| serving | (grams) | (grams) | (milligrams) | |
| Ostrich | 22 | 2 | 58 | 92 |
| Chicken | 27 | 3 | 73 | 140 |
| Turkey | 25 | 3 | 59 | 135 |
| Beef | 21 | 16 | 74 | 240 |
| Lamb | 22 | 13 | 78 | 205 |
| Pork | 24 | 19 | 84 | 275 |
Dave Davis sent me these numbers from the U.S. Department of Agriculture’s “Nutritive Value of Foods.” He also found us a supplier: Superior Ostrich Products at (800) 905-6287. Their address is PO Box 547, Ringgold, Louisiana, 71068.
Ostrich is so expensive it reminds me of the late Malcolm Forbes line about the wealthy widow who said she couldn’t eat at a particular four-star restaurant because she didn’t like to eat her money.
But at $12 a pound for the prime cuts, plus air freight (and as little as $3.50 a pound for ostrichburgers), it’s cheaper than a trip to Australia.
Remember: marinate, marinate, marinate.
Tomorrow: Chickens
