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.
"This bird isn't white meat, it's red, lean and super tasty. just like a high-end filet mignon, expect with more iron less cholesterol and far less fat," explained McCoy on his Kickstarter campaign video.
McCoy even provided us with this recipe for ostrich:
Rub ostrich steaks with generous drizzle of olive oil, salt, pepper, and rosemary. Can add/substitute other spices as desired (eg. I love to use red pepper flakes)
Sear on medium-high heat until both sides brown and form a nice crisp coating - shouldn't take more than 5 minutes (use an oven safe pan)
Bake at 350 degrees for 5-8 minutes, depending on the thickness. If they are very thick, may need a bit longer.
Pull out and check by slicing in the middle - should be a nice medium rare inside. Always better to err on the side of under-done since it's easy to cook more if needed.
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.
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.