Yes, ostrich meat is edible and is considered safe to eat when it is sourced from a reputable farm and handled and cooked with normal food-safety practices.
Safety
Ostrich meat does not have any known parasites that transmit to humans, and major viral diseases linked to some livestock have not been reported as risks from ostrich meat. As with other meats, the main concerns are general bacterial contamination (like salmonella), which is managed by proper hygiene, cold storage, and thorough cooking when appropriate.
Nutrition
Ostrich is a very lean red meat, typically over 97% lean, and is lower in fat, calories, and cholesterol than skinless chicken and turkey while remaining high in protein and iron. It also provides B vitamins and minerals such as zinc and is often marketed as a heart‑healthier alternative to beef, pork, and lamb.
Taste and preparation
Despite being poultry, ostrich is classified as a red meat and is similar in taste and texture to beef rather than chicken. Food agencies and producers recommend cooking it like beef steaks or burgers (often to medium or medium‑rare for tenderness), while still following local food-safety guidelines.
