Ostrich, oyster, raw
Whole food · Poultry Products
Photo: Wikipedia
Raw ostrich oyster is a lean, deep-red muscle cut from the thigh, prized for its beef-like texture and mild, slightly sweet flavor. It's exceptionally high in protein while being virtually fat-free, making it a powerhouse for muscle-focused diets. When served raw, as in tartare, it offers a clean, mineral-rich taste reminiscent of high-quality game.
Calorie split: 72% protein · 0% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its unique, clean flavor that bridges the gap between lean beef and venison, and its versatility in both cooked and raw preparations. Its cultural association with sustainable, exotic game meat adds to its appeal for adventurous eaters.
⚠️ Watch-outs & how to enjoy it better
As a raw meat product, it poses a risk of foodborne illness if not handled and sourced from a reputable, inspected supplier. Those with iron overload conditions (hemochromatosis) should be cautious due to its high iron content. Always purchase from a trusted source and keep it chilled until preparation.
Key benefits
- Extremely high in protein (21.55g per 100g) for muscle repair and satiety.
- Virtually zero carbohydrates and sugar, ideal for low-carb or ketogenic diets.
- Very low in fat (3.67g per 100g), making it a lean protein source.
- Rich in iron and B vitamins, supporting energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the 'oyster' cut has nothing to do with shellfish; it's named for its small, round shape and tender texture, similar to a beef oyster steak.
Full nutrition (USDA data · scales with serving)
| Water | 75.6 g |
| Energy | 125 kcal |
| Energy | 524 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 3.7 g |
| Ash | 0.62 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 3.9 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 204 mg |
| Potassium, K | 297 mg |
| Sodium, Na | 83.0 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 33.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.51 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 4.9 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.92 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.33 g |
| MUFA 18:1 | 0.92 g |
| Fatty acids, total polyunsaturated | 0.61 g |
| PUFA 18:2 | 0.43 g |
| PUFA 18:3 | 0.04 g |
| PUFA 20:4 | 0.14 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 0.94 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.60 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.70 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.54 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.86 g |
| Hydroxyproline | 0.39 g |
FAQ
Is raw ostrich oyster safe to eat?
Safety depends entirely on sourcing. It must come from a farm with strict hygiene and inspection protocols, intended for raw consumption, and be handled with extreme care to prevent contamination.
How does it taste compared to beef?
It has a similar texture to lean beef but with a milder, slightly sweeter, and more mineral flavor, often described as a cleaner, less fatty version of venison.
What's the best way to cook it if I don't eat it raw?
Cook it quickly over high heat—sear, grill, or pan-fry—to medium-rare. Overcooking will make this very lean cut tough and dry.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.25 kcal/g · 69% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.