Once a staple in kitchens around the world, organ meats—also known as offal—are making a quiet but powerful comeback. What was once considered old-fashioned is now gaining new ground among health enthusiasts, sustainable shoppers, and chefs looking for big flavor and minimal waste. And right at the forefront of this offal revival? Ostrich.

In a world where food sustainability is increasingly important, the concept of nose-to-tail eating represents a meaningful step forward for both producers and consumers alike. By adopting this philosophy, we can create a more sustainable food system that honors the lives of animals and supports the well-being of future generations.

Water scarcity is a growing concern in many regions. With summers bringing drought conditions, it becomes vital to explore sustainable solutions that minimize water consumption without compromising the local ecosystem.

Our EQIP grant will help offset the costs to enhance our ranch property with native grasses, trees, and shrubs, as well as installing an efficient irrigation system to support the plantings.  We’ve been coordinating with NRCS Conservation Planners to iron out all the details of the project, with an eye on maximizing erosion control, minimizing water consumption, and sequestering additional carbon.

You have questions. We have answers. Learn everything you've ever wanted to know about ostrich meat.

What does ostrich meat taste like? It's a question we get all the time. Read on to learn the answer and why ostrich is the healthiest (and the most delicious, if you ask us) red meat on the market.