fossil farms

Todd Applebaum's fine-feathered friends pack a mighty kick, so it's best to keep on their good side: "Male ostriches get very aggressive during breeding season and will come right at you. I've been run out of fields before, stepped on, and pinned. One even kicked out the door of my truck!" Nevertheless, the benefits of raising ostriches far outweigh the physical consequences, with the question of healthful eating being a prime motivator...

Along with his brother Lance, Todd Applebaum runs Fossil Farms, a fully integrated facility for raising ostriches. There are over 500 head of ostrich on the 550-acre farm. The birds eat organic alfalfa and corn feed (there is fresh food and water in front of them 24/7) and are free to roam the grounds, carefree and happy. On a daily basis, Todd mans the farm work pretty much on his own, feeding the animals and maintaining the property. During breeding season (March to August), his workload ramps up considerably, due to the added processes of collecting, incubating, and hatching the eggs.

"I collect an average of 100 eggs a week. Ostriches lay their eggs at dusk. If the eggs are kept with the hen, she will lay 15 to 20 eggs in a season; if they are taken away, productivity is a lot higher." After gathering them, Todd painstakingly cleans each egg and sets it in the incubator for a period of about 40 days. A few days after the eggs are transferred to the hatchery, the chicks are born.

Although considered poultry, ostrich is a red meat with a texture and taste similar to beef. "We compare it to tenderloin; it's very tender and our birds do not taste gamey at all." It is low-fat, has a low-calorie intake, and has been recommended by both the American Cancer Society and the American Heart Association because of its healthy benefits. Ostrich meat is best cooked quickly over very high heat to seal in the juices. Because the meat is so lean, overcooking will dry it out.

For more information, go to www.fossilfarms.com.