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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Red meat is now on the "wing" into innovative restaurants and some meat markets. The latest in meat products is from the "ratite" family of flightless birds. It's lean and tastes like beef, but contains much less fat. In fact, ratite meat is even lower in calories than chicken and turkey. Ratites have been around for 80 million years. Here's some information on the newest meat source in America.
Ratites ("RAT-tights") are a family of flightless birds with small wings and flat breastbones. Ostrich, emu ("E-mew") and rhea ("REE-ah") are members of this family. Ostrich is native to Africa; emu, to Australia; and rhea, to South America -- particularly the grasslands of Argentina.
When fully grown, ostriches -- the largest birds in the world -- stand about seven to eight-feet tall and can weigh 300 to 400 pounds; emu are about six feet tall and weigh 125 to 140 pounds. Adult rheas are about five feet tall and weigh 60 to 100 pounds. The birds are 95 percent usable as meat, feathers, oil and leather.
Newly hatched chicks usually weigh about two pounds and are about 10 inches tall. Young ratites must be sheltered in a warm place for their first weeks of life. Adolescent and adult birds are allowed to roam freely in fenced pastures or pens. Ratites need daily exercise to avoid leg and digestive problems.
The closely woven wire fences must be 6 to 8-feet high because ratites can leap over a 5-foot fence. Ratites are fed on grain supplemented by pasture. Ostrich was the first ratite to be raised in the U.S. There are now about 1,000 ostrich growers in the U.S. raising about 100,000 birds. Emu are now raised in at least 43 states by about 10,000 families (3,000 are in Texas). The emu population is about a million. Rheas are the newest U.S. farm-raised ratite, but at over 15,000 birds, are the largest population of farmed rheas.
Voluntary inspection has been available for ostrich since December 1991. A grant of inspection was recently approved by USDA for all ratites, which are slaughtered at about 10 to 13 months of age.
Federal inspection is done on a carcass-by-carcass basis. Businesses pay an hourly fee for voluntary inspection. The USDA inspector must have knowledge about that particular species and the carcass must fit available equipment in the plant.
Voluntary inspection is handled under the Agriculture Marketing Act, which gives the Secretary of Agriculture the authority to take whatever steps are necessary to make the product marketable.
Ratite meat is sold as steaks, fillet, medallions (small coin-shaped pieces of meat), roasts and ground meat. The most tender meat comes from the thigh or "fan"; meat also comes from the drum and forequarter.
For a 3.5-ounce (100-gram) serving:
Although ratites are poultry, the pH of their flesh is similar to beef. Therefore, they are classified as "red" meat. The raw meat is a very dark cherry red. After cooking, the meat looks like beef and the flavor is similar but a little sweeter.
The tenderness and texture of farmed ratite meat lends itself to light grilling, pan frying or roasting. However, because ratite meat is so low in fat, care must be taken not to overcook it.
Since ratites are classified as red meats, steaks and roasts can be safely cooked to medium rare (145° F) or to medium (160° F); ground meat should be cooked to 160° F.
At this time, emu, ostrich and rhea meat are specialty items available in restaurants and some stores. The meat is more expensive than beef, pork, chicken and turkey. However, the price will become more reasonable as the quantity of this meat becomes more widely available.
For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555. It is staffed by home economists from 10 a.m. to 4 p.m. ET year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.
The media may call Bessie Berry, Acting Director, USDA Meat and Poultry Hotline, at (202) 720-5604.
For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
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