There is a limited amount of farmed ostrich here in the USA, almost all out of Texas. I linked this same one (I think) the last time @MrDibble and I talked about those options and comparisons (nationally and internationally) to beef.
An article talking about the short-lived boom in Ostrich in the US, it’s fall, and the possible uptick from April 2023.
Again, I’ve had it, liked it (and yes, it was at a high end place that specialized in rare and game meats, and it was cooked rare with if I recall correctly, a raspberry reduction) but almost never get it due to costs ($18 US / lb for burgers, $32-36 / lb for various fillets). Sure, beef is expensive, and staying so, but that’s way out of my budget unless there’s an evil wizard putting a magic wand to my guts.
Speaking of which… there’s been an explosion of semi-evil wizards and semi-competent genies recently. Let’s find the hack writer who has summoned them into being and throw them in the Pit!
Yeah, it greatly helps that our ostrich is quite a bit cheaper than beef (I’d pay way less than half that price - just over $6.30 - for 800g of ostrich burgers - that’s 1¾ lb) So’s venison (which means antelope, not deer, here, and is commonplace). And both are way healthier, too.
If Alligator, Manatee & Whale count as seafood and there’s a provision to get them affordably, then seafood is a no brainer for me. There’s plenty of sea mammals that do a passable enough job at mimicking land animals for it to not feel super depriving.
Oooh, I tried a few different antelopes when I visited South Africa, and I thought they were all delicious. (springbok, kudu, and impala.) I also think they all taste better than North American deer, which is the venison I’ve eaten.
Ah, would you mind making an updated post with your full list of rules? I just realized I was operating half based on your rules and half Johnny Bravo’s rules and got confused.
The exactly ONE time I had antelope as part of a restaurant game trio including deer, I absolutely agreed. At the time I thought it was pronghorn, but I rather suspect now it was farmed Asian nilgai which is apparently a thing in south Texas.
I thought “every creature that lives in water” was exceedingly broad and made the choice way too obvious for a lot of people (myself included). I was trying to make it a bit more interesting by bringing parity to the categories. I think I just sowed confusion instead. Mea culpa to all.
This was hard because I agree that seafood would offer the best variety, I know that after a fish or sushi dinner or two, I really want some real food. I mean, it can be a normal meal but with fish but at some point I’m going to want something more substantial. I had to go with poultry because of it’s ability to absorb flavors and use for different cuisines, health and I just more often than anything else crave something with very chicken-y flavor. I think if I did have to make this type of choice, I would want to focus on more variety of veggies but there is always an option of digging into a roast chicken, turkey or even duck if I really want something carnivore heavy.
At first I thought my knee jerk selection of poultry was a mistake, but it hits things I definitely like. Particularly sandwiches, though I guess I’d miss out on a particular type of sandwich I really really liked 20 years ago when I was selecting my username.
Turkey is a very versatile meat, ground meat and sandwich meat. Turkey chili or burgers, or tacos are at least manageable. Chicken is a solid dinner protein that can be made many different ways.
yep AND the market is dominated by easter / passover customers
use to be a joke how law to have mint jelly in the spring but i believe the problem is combo of low supply and specialized demand. of millions of cattle … how many sheep needed to provide same protein value? i wouldn’t doubt up to a dozen times…
Chandler here in Phoenix-metro has an Ostrich Fest every year. It would see kind of random but back in the day ostriches were raised there in large numbers to harvest their feathers for women’s hats.
Chandler’s founder was none other than Dr. A.J. Chandler, an engineer, veterinarian and – apparently – ostrich rancher. The doctor thought he could cash in on the early-20th Century ostrich feather craze (people were obsessed with ostrich feather hats) and brought a herd of ostriches to his ranch in the Arizona desert. His success encouraged other local entrepreneurs to follow suit. However, fashion is fickle, styles changed and ostrich feathers were soon considered passé. Ostrich ranching declined in Arizona – but it certainly hasn’t been forgotten.
Dead Pigs!”