meat

Common Ostrich

Beef-like flavor with a delicate texture.

Lean, Bold, Flavorful, Savory

Looking for a great beef alternative? Don't hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal "Red Meat". It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. Put a big bird on the board and your guests will be impressed.

Quick Facts

Commonly Known As:
Common Ostrich, Ostrich

Species Name

Ostrich
Origin

Eastern United States
Harvest Method

Pastured
Range & Habitat

Eastern United States
Producer

SFS Partnership

Seasonality

Spring

Summer

Fall

Winter

Year Round

Range & Habitat

about the fishery

SFS Partnership

SeafoodS.com takes the upmost pride in bringing locally-minded fisheries to your guests. Whether our products are shipped from Fishermen, Ranchers, Foragers, Artisans or Importers, it is our passion to deliver excellent product through perfect service to you and your guests.

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Pork, Mangalitsa

Mangalitsa pigs (aka mangalica pigs) are a “lard-type” heritage breed. Because of their unique wooly appearance, they are sometimes also referred to as “wooly pigs." While almost all other pig breeds raised in America are “meat-type” breeds that have been bred since World War 2 to be leaner and leaner with each generation (their meat progressively getting dryer and less flavorful), Mangalitsas have remained essentially the same since the breed with first developed in Hungary in 1833. They require nearly twice as much time, pasture and feed as conventional pork, which contributes to their price and is why they’re so rarely raised on American farms. The extra time, space and expense is worth it - Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with smooth fat that is both buttery and cleaner tasting. Mangalitsa’s flavor is far superior to mainstream pork and it is also much less likely to dry out. The Mangalitsa breed, when raised free range with quality feed as these pigs have been, produces fat that is primarily monounsaturated and higher in oleic acid. This means it melts at lower temperatures for a rich, moist result in cooking, and also cures far better than conventional pork.

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