American Ostrich Farms is committed to bringing Americans the most delicious, healthy, environmentally sustainable red meat around – ostrich! An unsung hero of protein aficionados everywhere, ostrich looks, feels, and tastes just like a lean filet mignon, but it's better for you and the environment.
We were first introduced to ostrich in South Africa. Our taste buds couldn't get enough of the delicious meat and we could barely believe what the nutrition facts were telling us – it's virtually fat free and has more iron and less cholesterol than any other red meat – beef, bison, duck, pork, etc. How could that be?
But it got better. As we started learning more about this incredible protein source, we realized it wasn't just a healthier red meat, it was also a more sustainable red meat. Americans' traditional sources of red meat – beef and buffalo – are leading causes of deforestation and major contributors to green house gas emissions. Pound for pound, ostrich production requires dramatically less water, less feed, less land, and creates less methane and less waste than any other red meat on the market.
We are passionate about this remarkable animal and hope to transform the way Americans think about red meat, starting with our 120-acre ranch in Boise, Idaho. Consistent with the fundamental characteristics of ostrich, our family is committed to upholding animal husbandry standards that promote the highest standards of animal and environmental welfare, including no hormones or antibiotics ever. We trace our products from farm to table and our all-American supply chain supports American farmers and local communities.
Join us in the new red meat revolution – pick ostrich.
Alexander McCoy is our Founder & Chief Executive.
An Idaho native, Alexander spent his early career in investment banking and venture capital before moving to India, South Africa, and Brazil for various roles in finance. In South Africa, Alexander first discovered ostrich -- the perfect food for a lifelong carnivore, athlete, and health nut concerned about the impact his meat-loving ways were having on the environment. Alexander was fascinated by how widespread ostrich farming was in South Africa and immediately saw an enormous opportunity for the animal to transform the way Americans think about red meat back home in the U.S.