Ever since I was able to eat solid foods, I’ve liked meat. Food poisoning and disease were never an isssue for me. I liked the stuff barely cooked and immediately ready to eat.
For some reason though, I, like many Americans, neglected an important non-beef product that has half the cholesterol and as much iron and protein as the red meat.
That’s right, you can have as much of this savory culinary delight as you want and won’t drop dead at 40.
It comes from a small town 45 minutes from Bakersfield and it goes by the name “ostrich.” Grilled just the way a normal hamburger might be, ostrich at first glance is a lot like gold. Initially, you think you have been fooled, but when you try it, you know that it’s the real thing.
I recently tried an ostrich burger at Mountain Crossing Restaurant.When you bite into the meat you can feel the ostrich taking effect and you actually feel healthier after you eat it. Then you ask for more, but you are told that you have to wait, so you sit in anticpation of the next meal.
After everyone has obsessed over ostrich burgers, I believe they will stay a novelty because it takes a few acres just to raise three of the big birds.
Ostrich meat is good, but because it’s hard to come by, it should be treated as a treat rather than a meal.