Ostrich farming has long gone thru developmental stages for the duration of the years, but it has most effective lately evolved ostrich meat as a first-rate source of earnings.. In the early years, ostriches have been stored to ease the harvest of feathers, which were the number one supply of revenue at that time. After World War II, the ostrich farming industry underwent a awesome transition to having the ostrich skins because the number one supply of sales. With the age of higher refrigeration, organized bloodless-chains and a larger, extra without difficulty accessed market through higher transportation, it has turn out to be viable to alternate the focus all over again. That recognition is now on ostrich meat as the primary supply of sales.
Let us look at the ostrich meat, and the first rate market open too it.
Ostrich meat is classified as a pork. It does now not have intra-muscular fats; the fat is all situated in a massive pad at the breast, and alongside the spine. This makes the meat a healthful alternative for those clients searching for a low-fats opportunity to pork or pork.
Most of the meat on an ostrich sits on the legs and thighs. As the ostrich is a flightless fowl, the wings are very underdeveloped, consequently giving us very little Eksport wędlin muscle (meat). However, the breast does have +/- 10 kg (5 lb.) of meat, and the neck is likewise a good reduce with quite a few extra meat.
The amount and high-quality of meat that an ostrich will produce as soon as slaughtered is variable, as with some other cattle. Factors that have an effect on the quantity, flavor, texture and high-quality of the beef are:
• The food regimen
• Management of health
• Feed Conversion Ratio
A desirable common for a young ostrich at between two hundred and 280 days is presently between a hundred and ten – 125 kg (50 – 58lb) stay weight. Once slaughtered this offers a median of up to 50 kg (25 lb.) boneless meat.
The white ostrich fats is, as formerly said, situated on a thick pad on the underside of the ostrich. Some fat is also located along the spine, and different certainly described regions. Ostrich fats is a fat reserve essential for the nicely being of the hen. It is a supply of electricity during instances of pressure and inside the bloodless months when greater electricity is required. This fats is an terrific supply of revenue at slaughter.
The carcass bones are also an additional supply of revenue. Once dried and floor as bone meal, their cost as a feed supplement in lots of industrial feeds is be aware worth.
Ostrich meat is bought as many one-of-a-kind cuts, and different regions have their personal specialities.
• Stewing cuts
• Biltong (Jerkey)
To call however some.
Value may be brought to the ostrich meat in specific methods:
• By the addition of marinades, or nutrition and mineral enhancers
• By certification and grading marks
• By processing
• By vacuum packing
With the consistent growth in global populations, and with the development of generation, ostrich meat has a wonderful opportunity to increase in addition as a steady dealer of meat protein.