Photo 1 - Multicolored Ostrich Meat

Photo 1 shows a common problem in the Ostrich Meat Industry--multicolored meat. The meat can vary greatly from very dark to light tan, sometimes even light pink to almost white in color.

Multicolored Ostrich meat is caused by improper diets being fed to the birds allowing significant inconsistencies from bird to bird and farm to farm.
  
This sometimes causes consumers to object to Ostrich meat because of the color as they are used to seeing a brighter red color meat from other red meat livestock species. The multi-colored meat also has an appearance of aged meat and not the fresh appearance the consumer is looking for.

Using the Blue Mountain Ostrich Carcass Grading & Yield System©, the meat shown in Photo 1 would clearly be graded as "UTILITY GRADE" meat and should not be offered to our consumers as Filets or Steaks.

Photo 2 - Blue Mountain Ostrich Primary Muscles

Photo 2 shows meat harvested from Blue Mountain fed birds. The meat is even colored and bright red--much like the color of excellent beef.

There is no variation of color on the individual muscles and all muscles also are of even color from one to another.

This even and consistent bright red color is very acceptable to our consumers. It has a very fresh appearance and a much longer shelf life. Since Ostrich meat has no marbling of lighter colored fat mixed in the meat, the bright red appearance makes it more desireable to the consumer by giving it a wholesome and lean appearance.

Meat of this high consistency is brought about by excellent feeding programs on the farm with balanced diets and feed containing proper levels of all nutrients to promote the healthiest birds and the healthiest meat possible.

Using the Blue Mountain Ostrich Carcass Grading & Yield System©, the meat shown in Photo 2 would clearly be graded as "PRIME GRADE" meat and is a high quality product to be offered to our consumers as Filets or Steaks.

Photo 3 - Multicolored Ostrich Meat

Photo 3 displays more of the multicoloring effect so often found in Ostrich meat. You can see that the tips of these muscle cuts are nearly "Pink" in color while the rest of the meat is of a brownish color.

Again, this symptom strongly indicates a nutritional deficiency in the bird producing this meat. Correcting the diet and feeding program for at least 6 months before processing the bird will usually correct the multicolored meat symptom.

Another symptom of birds fed a poor diet is when the meat turns "black" in spots or areas when exposed to the air. This indicates a lack of antioxidants in the meat itself and is caused by certain nutrient levels lacking in the feed.

Using the Blue Mountain Ostrich Carcass Grading & Yield System©, the meat shown in Photo 3 would clearly be graded as "UTILITY GRADE" meat and should not be offered to our consumers as Filets or Steaks.

Photo 4 - Blue Mountain Ostrich Portioned Filets

Photo 4 shows some Blue Mountain Ostrich Meat already portioned into filets and ready for packaging. Notice the bright red color and how even the coloring is from filet to filet.

Consumers really appreciate the Blue Mountain meat consistency as it is attractive to them.

Quality end products come from Quality birds. Quality birds come from Quality feeding programs.

Using the Blue Mountain Ostrich Carcass Grading & Yield System©, the meat shown in Photo 4 would clearly be graded as "PRIME GRADE" meat and is a high quality product to be offered to our consumers as Filets or Steaks.

Photo 5 - Blue Mountain Ground Ostrich (Mince)

Photo 5 is what Blue Mountain Ostrich meat looks like immediately after grinding the trim meat. Side by side, it is nearly impossible to tell the difference between this meat and a very lean and high quality ground beef.

The color is very bright red and most attractive. The Blue Mountain Feeding programs are designed such that the meat will continue to turn a brighter red when exposed to the air, for a period of time, indicating a high level of antioxidants in the meat.

Healthy meat comes from Healthy birds that are fed a proper diet. All Ostrich meat should look like this presentation for excellent consumer acceptance.

Photo 6 - Blue Mountain Ground Ostrich (mince)

Photo 6 is more Blue Mountain Ground Ostrich meat that has been setting out in a holding room for packaging at approximately 45 degrees F. for about 2 hours.

You can see that the color is consistent from tub to tub and batch to batch. And, it is identical in color to the fresh ground Ostrich of Photo 5.

Proper diet effects EVERYTHING Ostrich!

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