Ostrich vs. Poultry: Why This Bird Belongs in the Red Meat Family

Last week, we talked about how ostrich compares to beef. This week, we’re tackling another big question: if ostrich is a bird, does that mean it’s poultry? The answer might surprise you.

Most people assume ostrich is just a leaner version of chicken or turkey. After all, it’s a bird. But the truth is, ostrich isn’t white meat at all — it’s a red meat, with qualities that line up far more with steak than with poultry. The deep color, rich flavor, and tender texture place it squarely in the red meat category, even if its feathers might suggest otherwise.

If you’ve ever cut into a piece of ostrich, you’ll notice right away that it looks nothing like chicken. It’s dark red, more like filet mignon than poultry breast. The taste follows suit — bold, savory, and never gamey, with a texture that’s juicy and tender. For people who love steak but want something healthier, it’s an instant upgrade.

And speaking of healthier, here’s where things get interesting. Chicken has long held the crown as the go-to lean protein, but ostrich actually goes a step further. Ounce for ounce, it’s lower in fat and calories than chicken breast, yet it’s higher in protein and rich in iron and B vitamins. That means you get all the hearty satisfaction of red meat with the nutritional profile usually associated with poultry.

The cooking process also sets ostrich apart. While chicken often calls for baking, roasting, or slow cooking, ostrich behaves more like beef. A quick, hot sear is all it takes — in fact, the key is not to overcook it. Treat it like a steak, aim for medium-rare, and you’ll unlock its full flavor and tenderness.

So yes, ostrich is technically a bird, but in the kitchen and on the plate, it’s a completely different experience from poultry. It’s a red meat through and through — one that combines the bold taste of steak with the clean, lean nutrition many people look for in chicken.

We’re currently sold out, but our next harvest is coming soon. Ostrich is one of those rare meats you want to get your hands on whenever you can — and once it’s back in stock, it won’t last long. Stay tuned and be ready to claim your cut.