Since the mid 80’s, I’ve heard that ostrich meat will be the meat of the future. Cheap to raise, low amount of fat, nice beefy taste and you can use the feathers to decorate hats and sell them to Puss-In-Boots. Be that as it may, my local Cub Foods has yet to stock a wide array of ostrich meat. In fact, they don’t have any.
Granted, I can live without ostrich meat. I’ve had it before and it’s yummy enough, but nothing to beat a 16oz slab of cow. But why did ostrich never take off (no pun intended)?
It seems that there was never even an effort to press it into the marketplace. The only places I’ve ever seen it, it’s sold as an “exotic” food and costs a lot more than it’s worth.
Was ostrich simply harder to raise than they had thought? More expensive? Couldn’t get the FDA approval? No market for Ostrich Helper?
Come to think of it, we were supposed to see emu farms in the near future as well. Obviously the ‘large flightless bird as meat’ market is widely untapped. Pity we’re fresh out of moas.
“I guess it is possible for one person to make a difference, although most of the time they probably shouldn’t.”