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Nutritional Chart

Marketing

NUTRITIONAL CHART:
(100 oz. of cooked lean meat)
Species Description Protein % Fat Grams Calories KCal Iron MG Cholesterol MG
Ostrich Cut Composite 26.9 2.8 140 3.2 83
Chicken Whole, No Skin 28.9 7.4 190 1.2 89
Turkey Whole, No Skin 29.3 5.0 170 1.8 76
Beef Retail Composite 29.9 9.3 211 3.0 86
Pork Retail Composite 29.3 9.7 212 1.1 86
Veal Retail Composite 31.9 6.6 196 1.2 118
Deer Meat Only 30.2 3.2 158 4.5 112

Source: The nutrient figures shown for Ostrich Cut Composite are determined from a weighted average of the 10 major ostrich muscles. These cooked values are taken from the Ostrich Industry Development Final Report (1993) and Ostrich Meat Industry Development: Phase II Final Report (1996), Texas A&M University System, 348 Kleberg Center, College Station, Texas, 77843-2471. Cooking was done using dry heat cookery methods. The means presented for all other species are taken from the USDA Agricultural Handbook 8-5, Poultry; 8-10, Pork; 8-13, Beef; and 8-17, Lamb, Veal, and Game.

 

 

NCDA&CS Markets Division, Tom Slade, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999