Saturday, November 17, 2018

Ostrich Meat: Carpaccio and Steak

Despite a pretty far ranging experience in eating exotic meats I'd had little experience with ostrich, except for ostrich eggs which I'd tried a number of times. 
An ostrich near the Cape of Good Hope in South Africa.
So I was surprised in several respects on the ostrich front in Southern Africa. First, at how prevalent it was. It was on many different menus. Second, I was surprised at how good it was. The ostrich steak we had at Karibu in Cape Town was probably the single best piece of meat on our entire trip, both in Judy's opinion and my opinion. It was delicious, wonderfully rare, moist and flavorful. 
Ostrich is on the far right of this safari platter at Karibu in Cape Town. 
A close-up of some of the wonderfully rare ostrich.
We also had ostrich carpaccio, which is raw ostrich sliced or pounded thin. 
Ostrich carpaccio is on the left side. Crocodile is in the middle and springbok on the right side. 
I also had an ostrich steak at Arnolds in Cape Town and, although it was good, it did not live up to the standard set at Karibu. 
Ostrich steak at Arnolds in Cape Town. 


  1. I never would have guessed ostrich meat would have been my favorite game meat of the trip. I wonder if ostrich meat will ever catch on in the US. According to our friends who raise ostriches, they are not that hard to hatch and bring to maturity. They definitely provide a lot of meat.

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