Once considered exotic

Once considered exotic, ostrich has come into fashion as one of the healthiest meats on the market, catching the eye of local eateries such as Richie’s American Diner, Summit Inn and Chateau Chang, and appearing on the menus of some of Las Vegas’ hottest restaurants.

For every 100 grams, ostrich has only 2.1 grams of fat compared to turkey (3.5), chicken (3.5), lamb (15.3), beef (17.6) and pork (21.8). It also has less cholesterol (68.2 mg) and calories (114.1) compared to the other meats.

Even its eggs — which weigh a whopping 3 to 6 pounds — are gaining popularity as omelets at restaurants including the Summit Inn in Oak Hills and MGM Grand in Las Vegas.

During a recent cooking competition held at the Riviera Hotel and Casino in Las Vegas, executive chefs representing the Riviera, MGM Grand, Mirage, Sam’s Town, Circus Circus and Paris competed in an ostrich meat cook-off.

Who supplied the bird? None other than the O.K. Corral Ostrich Farm in Oro Grande.

“We’ve been supplying the MGM Grand for three years ever since they picked our meat during a blind taste test,” said Doug Osborne, owner of O.K. Corral. “Now other chefs in Las Vegas who wouldn’t give us the time of day are looking at us. And they thought all ostrich tasted the same!”

Chef Terence Fong of the MGM Grand Hotel’s Gatsby’s restaurant took first place with his Mesquite Grilled O.K. Corral Ostrich with Red Wine Sauce and Panchetta Potato Puree.

Nabbing second position was Chris Young, Assistant Executive Chef at Kokomo’s Restaurant at the Mirage. He tempted judges with his island-inspired Spicy Ostrich Tenderloin with Cilantro-Basil Pesto, Red Coconut Curry Sauce and Banana Mash.

Third prize went to Frank Webster of Christofer’s Steak House at the Riviera, who offered a Seared Ostrich Fillet with Madeira sauce and a Tenderloin of Ostrich Pinwheel.

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