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Reporter interviewing an ostrich at American Ostrich Farms

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THE THIRD WAY: OSTRICH MEAT AND THE FUTURE OF SUSTAINABLE AGRICULTURE

THE THIRD WAY: OSTRICH MEAT AND THE FUTURE OF SUSTAINABLE AGRICULTURE

March 28, 2020

In light of the recent Paris Climate Deal, many conscientious consumers are working toward implementing small changes to decrease their carbon footprint. Authorities recommend such steps as taking public transit instead of driving, investing in energy-efficient appliances, and supporting local agriculture, among other tweaks.

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Treasure Valley’s American Ostrich Farms promotes food sustainability, consumer health
Press Coverage

Treasure Valley’s American Ostrich Farms promotes food sustainability, consumer health

March 01, 2019

When Alexander McCoy, founder and CEO of American Ostrich Farms, first tried ostrich meat, he was training for a full-length Ironman triathlon in South Africa. He was amazed at how much the meat tasted like beef, but what was most surprising was the energy he had after he ate it. After consuming his first ostrich steak, he ran 15 miles and soon fell in love with not just the flavor, but with its low fat, low cholesterol and rich iron properties.

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The Future Of Food With Integrity: Chipotle & AOF
Press Coverage

The Future Of Food With Integrity: Chipotle & AOF

January 28, 2019

Eight food-focused, growth-stage ventures selected to participate in the Chipotle Cultivate Foundation's Aluminaries Project, to accelerate positive change in the food industry by participating in an accelerator program to take their businesses to the next level and work toward cultivating a better world.

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Ostrich: the new red meat
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Ostrich: the new red meat

August 04, 2018

"Ostriches represent a red meat that is far superior to anything you can buy," says owner of American Ostrich Farms Alexander McCoy.

"In a few years time, 2 years to 15 years, you're going to see ostrich everywhere, it's not a matter of if, it's a matter of when."

I spoke with the owner of American Ostrich Farms Alexander McCoy, who says he discovered ostrich meat while living in South Africa, training for Ironman.

"I got sick of eating chicken, chicken eggs, chicken breast. and i found ostrich, its 97 percent fat free, lower in cholesterol, higher in iron, extremely healthy for you but it tastes just like beef," says McCoy.

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Ostrich: The Other Red Meat

Ostrich: The Other Red Meat

September 26, 2016

In early September, Banger’s, a sausage house and beer garden in Austin, Texas, was hosting its monthly whole-animal roast. But the centerpiece of the dinner didn’t look like anything you might expect. After meeting some people with a connection to an ostrich grower, executive chef Ted Prater had wrangled himself a whole ostrich at a cost of about $1,000. He’d cooked ostrich in the past, but “whole animal cookery is different,” he said—and especially so when it comes to the famously tall bird.

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What's Cooking? Ostrich … for Dinner
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What's Cooking? Ostrich … for Dinner

August 26, 2016

...at least that’s what Alexander McCoy has dedicated his life to making happen!  McCoy is a former finance guy who turned ostrich farmer after training for an Ironman competition.

McCoy: “I was in South Africa, and I found this 97 percent fat-free red meat, and I pretty much just started eating it daily.”

Ostriches are the world’s largest birds. But their meat does not taste like chicken. Instead, it resembles beef in taste, color and texture. So it could be a way for Americans to eat burgers and steaks without doing as much harm to their own health or the environment.

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Ancient Bird, Modern Meal

Ancient Bird, Modern Meal

June 15, 2016

Strutting around the arid farmland of rural Kuna, the McCoys’ ostrich flock moves with prehistoric swagger, bobbing their heads and shaking their feathers as they size up visitors approaching their enclosure.

“A lot of people liken them to dinosaurs. In a way, they are kind of a relic,” said Boyd Clark, vice president of the board of directors for the American Ostrich Association, a national trade organization for the US ostrich industry. Ostriches’ lineage can be traced back 20 million years to the Miocene period, an age when many modern animal families began to appear.

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Kuna farm looks to raise ostrich for your dinner

Kuna farm looks to raise ostrich for your dinner

April 19, 2016

On 20 acres in Kuna, bird is the word and that bird is ostrich.
 
Alex McCoy gave up his career in banking to embark on a new business adventure to bring the world's largest bird to your dinner table.
 
He started American Ostrich Farms. From eggs so big they would make the golden goose jealous, to the chicks that grow six feet in just six months, American Ostrich Farms says it uses state-of-the-art technology to be environmentally sustainable. McCoy also says they don't use hormones or antibiotics and that the birds don't taste like chicken, but steak. McCoy says they are the unsung hero for the protein aficionado.

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Ostrich rancher expects to make big strides this year

Ostrich rancher expects to make big strides this year

April 04, 2016

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The Little-Known Red Meat That's More Sustainable Than Beef

The Little-Known Red Meat That's More Sustainable Than Beef

March 31, 2016

“It’s a bird, but it tastes like a mammal and cooks like a fish,” Lou Braxton said as he extended a frozen fillet towards me. It’s a line he’s perfected over his four years selling ostrich at the Union Square greenmarket in Manhattan. The cut, no larger than a filet mignon, was dark red—nothing like the white meat I associated with poultry.

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Revolutionizing the Meat Industry: An Interview with American Ostrich Farms

Revolutionizing the Meat Industry: An Interview with American Ostrich Farms

March 01, 2016

Located on a 120-acre farm in Boise, Idaho, American Ostrich Farms (AOF) is working to provide an unexpected source of protein to American consumers. Ostrich meat is both high in protein and iron and low in fat and cholesterol. Food Tank had the opportunity to speak with Alexander McCoy, Founder and Chief Executive Officer of AOF.

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Ostrich … It’s What’s for Dinner

Ostrich … It’s What’s for Dinner

February 11, 2016

Ostrich meat tastes like steak, has less fat and more iron, and is easier on the environment to produce than beef. So why isn't it more popular to farm and eat?

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+Recent Articles

  • THE THIRD WAY: OSTRICH MEAT AND THE FUTURE OF SUSTAINABLE AGRICULTURE
    March 28, 2020
  • Treasure Valley’s American Ostrich Farms promotes food sustainability, consumer health
    March 01, 2019
  • The Future Of Food With Integrity: Chipotle & AOF
    January 28, 2019
  • Ostrich: the new red meat
    August 04, 2018
  • Ostrich: The Other Red Meat
    September 26, 2016
  • What's Cooking? Ostrich … for Dinner
    August 26, 2016
  • Ancient Bird, Modern Meal
    June 15, 2016
  • Kuna farm looks to raise ostrich for your dinner
    April 19, 2016
  • Ostrich rancher expects to make big strides this year
    April 04, 2016
  • The Little-Known Red Meat That's More Sustainable Than Beef
    March 31, 2016

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  • Press Coverage
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