Rooibos (Aspalathus linearis) is a South African fermented herbal tea which has been gaining attention in the market for its interesting functional properties among which is the protection from oxidative stress caused by superoxide, hydroxyl and peroxyl radical formation. It mainly acts as a chain-breaker, metal-chelator and also as a radical scavenger. Despite this antioxidant property, it has never been tested on meat products. Green rooibos is the unfermented form which possesses higher amounts of total polyphenols and flavonoids than the fermented form. An experimental was designed in order to test green rooibos antioxidant activity on refrigerated ostrich meat patties: one Control (0% green rooibos) and three Treatments (T1=2% dried leaves; T2=2% water extract; T3=2% freeze-dried extract) were studied. A second trial evaluated the antioxidant activity of increasing inclusion levels of fermented rooibos extract in the production of low-fat ostrich salami (Control=0%; T1=0.25%; T2=0.5%; T3=1% extract). Data on TBARS and weight losses were recorded and the rooibos antioxidant effect was tested by a one-way ANOVA. Green rooibos was effective in lowering the lipid oxidation rate in ostrich meat patties and fermented rooibos extract limited the TBARS content of ostrich salami at 15 days of ripening. Further studies are needed to test the lowest effective inclusion level, sensory qualities and economical sustainability of using this natural antioxidant