An ostrich is an animal whose breeding span is long and whose offspring capacity is high and a stud ostrich lays 40-80 eggs on average annually, of these eggs come out approximately 20-30 offspring. After ostrich chicks hatch, they reach a weight of 100 kg which is the weight for slaughter at the age of 12-14 months and after the slaughter it is possible to have boneless meat of 35-45 kg.

     As the meat of an ostrich has protein in great amounts, less fat and cholesterol, it is healthier for human nutrition and it is similar to red meat in terms of Outlook, fabric and taste. The meat of an ostrich ranges from loin to steak, from hot-dog to burger etc. Its meat can be compared to cattle chop. Its qualified meat which is very convenient for processing, especially its steak is very tender. The meat of an ostrich is a perfect choice for those who are aware of a healthy diet.

     The skin is known as the most significant part of an ostrich. It is possible to get a skin with a high quality of 1.2 m2 out of an ostrich having reached the slaughter age (12-14 months). Unlike cattle and sheep skin, the skin of an ostrich has lines similar to those in the hands of human beings. The skin of an ostrich can be compared to the skin of an alligator and an elephant and it is considered among the most qualified skins. Skin with the quality of an alligator’s skin can be received from legs especially and it is used in the production of various leather goods. Annually, 20-30 leather items can be out of a stud ostrich through its offspring.