Ostrich

Ostrich

Ostrich

Ostrich is a bird which must be tasted to be believed. Its richly hued meat is practically purple and fairly fat-free, offering a delicious and delicate alternative to traditional red meat. The range of cuts from a single ostrich provide a wide selection of meats each suited to a particular cooking method. The most sought after cuts are the fan and the back tender, but thigh cuts such as the round or oyster muscle are equally sourced for sautees, stews, braises and roasts.

Select Cuts

Tender – Fan, Back Tender, Outside/Inside Strip, Top Strip, Pearl, Oyster, Escalopes, Steaks Medium Tender – Outside Thigh, Tip, Outside Leg, Inside Leg, Ground, Burgers.

Prep Tips

Overcooking is to be avoided at all costs with ostrich. With its ultra-low fat percentage, ostrich cooks faster than other meats and is best enjoyed when cooked to either medium rare or medium to keep the flavours and juices from escaping.