How Ostrich Meat Is Raised, Fed & Produced (A Clear & Honest Guide)

Ostrich meat is showing up more and more on high-protein menus, in fitness diets and even in everyday kitchens. But one big question usually comes first: “How is ostrich actually raised and produced?”

In this guide, we’ll walk through the journey step by step – from the farm, to the feed, to the final meat you cook at home – in a simple and honest way.

1. Where Ostrich Farms Actually Start

Most modern ostrich farms don’t look like crowded chicken houses or industrial sheds. They start with a big open piece of land, strong fencing and plenty of space for the birds to move.

Ostriches are naturally fast, active animals. If they are kept in tight, stressful spaces, they don’t grow well and the quality of the meat drops. That’s why good farms usually:

• give each group of birds room to walk and run,
• keep the ground clean and dry,
• provide shade and shelter from strong sun or wind,
• avoid crowding too many ostriches into one pen.

Less stress and more movement normally means better health for the birds and cleaner, leaner meat in the end.

2. How Ostriches Are Fed (Natural Feeding = Better Meat)

The way ostriches are fed is one of the main reasons why their meat is so different from many other red meats.

In most responsible farms, ostriches are fed a diet that is mainly:

• green plants and roughage,
• grasses and leafy material,
• grains and simple mixed feed,
• sometimes vegetables or other plant-based sources of energy and protein.

They don’t need complicated, heavily processed feed. Ostriches are naturally good at turning plant-based food into lean muscle. This is a big part of why ostrich meat:

• is very high in protein,
• has much less fat than most red meats,
• tastes “clean” and light instead of greasy.

When the feed is simple and the birds stay active, you can usually see it immediately in the texture and colour of the meat.

3. Growth Rate: Why Ostrich Meat Is Efficient to Produce

Another interesting point is how fast ostriches grow compared to larger animals like cattle.

Under good conditions, an ostrich can reach market weight in around a year to a year and a half. During that time, it generally eats less feed than a cow would need to produce a similar amount of usable meat.

This means:

• better feed conversion (more meat from less feed),
• less pressure on land and resources,
• a more efficient way to produce lean red meat.

For farmers, that efficiency matters. For you as a consumer, it’s one of the reasons ostrich is becoming more common as an alternative to traditional red meats.

4. Living Conditions Really Matter

The daily life of the birds has a direct impact on the final meat quality.

On a well-managed ostrich farm you’ll usually see:

• open runs where birds can move freely,
• clean water available all day,
• simple structures for shade and protection,
• small groups instead of huge crowded flocks.

Because ostriches are active by nature, they spend a lot of time walking and moving. This helps build firm, strong muscle tissue with very little fat around it.

That’s exactly why ostrich meat looks like a deep red steak but still behaves more like a lean protein on your plate.

5. The Processing Stage: From Bird to Packaged Meat

When ostriches reach the right size and age, they are taken to processing facilities that follow food safety standards, just like other meat industries.

In high-quality operations, this usually includes:

• humane handling and quick processing,
• strict hygiene and temperature control,
• rapid chilling of the meat to keep its texture and colour,
• cutting the meat into different steaks, fillets and mince,
• vacuum sealing or careful packing for freezing and transport.

Because the meat is naturally low in fat, it keeps its shape quite well during chilling and freezing. When handled correctly, you still get a tender, juicy piece of meat when you cook it at home.

6. Why All of This Matters for You

Knowing how ostrich is raised and produced makes it easier to understand why it feels so different from heavier red meats.

In short, good ostrich meat usually comes from:

• birds that live in open spaces,
• a mainly plant-based diet,
• natural movement every single day,
• clean, controlled processing at the end.

The result is a type of red meat that is:

• very high in protein,
• naturally low in fat,
• light to digest for many people,
• and still rich and satisfying in flavour.

That combination is exactly why more athletes, health-conscious eaters and curious food lovers are turning to ostrich as a regular part of their diet.

7. Common Myths About Ostrich Meat & Farms

Because ostrich meat is still new for many people, there are a few common myths that show up again and again.

• “Ostriches are always raised in crowded, industrial farms.”
  In reality, crowding stresses ostriches and reduces farm profit, so serious producers avoid it.
• “Ostrich meat is strange or has a wild taste.”
  Most people who try it say it tastes surprisingly close to a lean beef steak – just lighter.
• “It’s only a luxury product.”
  In many places it’s still a niche product, but as farms grow and production scales, prices usually become more reasonable.

8. Final Thoughts

Ostrich meat might look new on the menu, but the way it is raised is actually quite simple: space, movement, clean feed and careful handling.

If you’re looking for a red meat that fits a high-protein, low-fat lifestyle, understanding how it is produced can make you feel much more confident about adding it to your weekly routine.

From the farm all the way to your plate, ostrich meat is built on a straightforward idea: let the birds live and eat in a more natural way – and the meat will follow.