Ostrich Meat

The consistent supply of Ostrich has always been challenging especially with the recent issues with avian influenza (Bird Flu) in South Africa which had subsequently led to an EU import ban.

The partially cooked and frozen Ostrich meat method offers consistent and sustainable availability.
The cooking process of the meat involves heating up the core temperature of the meat to 70 °C.
The latest food technology guarantees consistent moisture content, juiciness and tenderness.
It is a food safe product, compliant with all EU and OIE food security standards, legislation and regulations on animal health.