A journey to South Africa inspired one Idaho native to bring a unique form of meat production back to the United States— ostrich farming!
According to Alex McCoy, “I was living in South Africa working in a totally different industry and I was training for an Ironman Triathlon, and this was my training food. So, one day I was craving red meat and wanted a big piece of beef. So I went into a restaurant in South Africa and instead of beef, there was ostrich on the menu. So, I said, ‘yeah, I’ll take some ostrich’ and this huge ostrich steak, it tasted just like beef. It was amazing. Satisfied by red meat craving. However, I felt great after eating it. I felt so light. In fact, I was like, ‘you know what? I’m just going to go for a run.’ I was training for a huge race at the time. So I went out and ran sixteen miles, like within an hour of eating this massive red meat steak, and from that moment on, I was hooked.”
McCoy says that experience inspired him to learn more about ostrich meat, ultimately leading him to leave his old career behind and work towards bringing ostrich to America!
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Imported lean beef continues to play a critical role in U.S. hamburger and ground-beef production, with any added volume from Argentina serving as a supplement — not a market overhaul.
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Margin Protection and the new MCO add county-level margin tools — with earlier price discovery, input cost triggers, and high subsidy rates — to complement on-farm risk plans for 2026.
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