WHAT:
The ostrich has been raised commercially for more than a century, first for its feathers and now for its hide and low-fat red meat as well.

Most ostriches go to slaughter at 10-14 months of age, produce about 70 pounds of meat, 14 square feet of leather and two pounds of feathers.

MEAT:
Ostrich meat has been served in the United States in fine restaurants since 1992. While ostrich meat is new to us, it is not new to much of the world. Ostrich meat, once only served locally in South Africa (fresh and dried), has long been served in gourmet restaurants in Europe. Demand is growing in the Pacific Rim and in the United States. A satisfying alternative for red-meat lovers—the color, flavor and texture of ostrich meat is similar to beef with two-thirds less fat. Recipes and cooking methods used for veal work well with ostrich.

Research determined ostrich muscles are tender or medium tender. Cuts rated tender should be grilled, broiled, fried or pan-fried. Medium tender cuts should be cooked in served liquid or braised. And, all cuts can be roasted, cured or as kabobs or stir fry. Meat from the leg is usually ground or processed.

Because of its low fat content, ostrich cooks faster than other meat products. Steaks and whole muscles should be cooked medium rare to medium (140°-160°). Cooking ostrich to well done is not recommended.

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FEATHERS:
Ostrich feathers are unique in that they are symmetrical. The plumes served as the symbol of justice and truth in ancient Egypt. As early as the 13th century, ostrich plumes adorned the helmets of knights. Ladies began to wear the feathers in their hair in the 16th century. Use was more widespread in fashion by the late 18th century, which hatched a commercial industry in South Africa. In the time before ostriches were farmed, they were hunted in the wild solely for their feathers.

It is commonly said that the invention of the automobile in 1896 made ostrich plumed hats impractical. This led to an oversupply of feathers at a time when demand declined because Europe, in the grips of World War I, embraced a more austere lifestyle.

Ostrich numbers declined as farmers turned their herds loose in the wild, with only a handful of far-sighted farmers protecting the future of the industry. In the '40s ostrich feathers again rose in prominence. Plumes were once again used to a small degree in fashion, but to a greater degree for theatrical costumes.

The feathers now have a variety of contemporary applications, ranging from feather dusters to automobile manufacturing to the electronics industry. Las Vegas showgirls frequently sport elaborate ostrich plumed head pieces.

There is no viable market today for U.S. produced ostrich feathers because the economics of the process is prohibitive. In Africa ostrich feathers are clipped at about 6 months of age and are harvested at slaughter, bundled into five major categories, then sorted into 12 major classes. Each class is then further divided by the feather grading characteristics. Feather grading includes size, shape, shaft weight, fatty appearance, luster, density, regularity, softness, handling and weathering of the feather. All this can result in more than 200 classes and grades of feathers to be offered to a customer.

Ostrich Leather

The distinctive quill pattern and suppleness of ostrich hide make it a leather much in demand by western bootmakers, shoe manufacturers, and makers of wallets, briefcases and other accessories.

The John Mahler Company, a $10 million hides import-export business in Dallas, Texas, has been heavily involved in the purchase of ostrich skins—mainly from South Africa—for the past 25 years. Dr. Marjorie Mahler, president, says ostrich is one of the toughest—yet most pliable—skins available. She says only kangaroo hide is tougher among the skins now available.

To date, the biggest use of ostrich leather in the United States has been in the production of boots, mainly western boots. This market is expanding with ongoing emphasis on casual and western wear.

South Africa still dominates the world ostrich leather supply. A major United States bootmaker bought the first large shipment of domestically produced ostrich leather in December 1995.

Why should you raise Ostriches?

WHAT:
The ostrich, Struthio camelus, is the world's largest bird living today. Ostrich fossils have been found in North Africa, Europe and Asia, but today the bird is indigenous to Africa, where it has been raised commercially for more than 100 years. raised

The ostrich grows to a height of seven to eight feet and weighs 250-350 pounds when fully mature. It is an environmentally friendly animal, requiring less acreage than other livestock and relatively modest amounts of food and water.

WHY:
Ostriches were first raised for their feathers. Now they are more valued for the low-fat red meat and world-renowned leather the birds provide.

WHEN:
Ostriches were first commercially in South Africa in the mid-19th century. Ostrich feathers were used in fashion and costuming as well as in feather dusters. The feather market crashed in 1914, a victim of World War I.

After World War II, ostrich leather and meat became viable commodities and feathers were once again in demand.

Ostrich breeding nested in the United States in the early 1980s. The American Ostrich Association, formed in 1987 to support the new U.S. industry, is a trade association with goals of educating producers and promoting ostrich products.

WHERE:
Members of the American Ostrich Association are raising ostriches from coast to coast. Approximately 1,500 ostriches are commercially processed each month in the United States, supplying more than a million pounds of ostrich meat per year for American consumption. Ostriches are also commercially raised in many other countries including South Africa, Israel, Zimbabwe, Canada and Australia.

HOW:
Ostriches are raised on small farms and on large ranches. Eggs are incubated, hatched and the chicks brooded with close care. During the grow-out phase the birds may be kept in large paddocks. Breeders are kept in pairs, trios or colonies.

Ostriches generally begin breeding when 2˝ to 3 years old. Most ostriches go to slaughter at 10-14 months.