40 Medallions (12lbs Total)
Although they feel, look, and taste similar to beef, these medallions have a similar fat content to other poultry. They can be easy to overcook, so keep a close eye on them in the pan.
Although this flavorful meat is considered poultry, ostrich is more like grass-fed beef than chicken or turkey. It looks and tastes like beef (though leaner and sweeter).
Ostrich meat has additional benefits beyond its flavor. It is very low in fat and cholesterol, even lower than skinless chicken, while offering a high iron content, making it a great beef-alternative for those watching their weight. Also, this lower fat content means that there is less shrinkage during the cooking process (less raw meat needed per serving) and the meat will cook faster.
* No Artificial Ingredients
Store ostrich meat in your freezer until you're ready to use it, then defrost as many packs as you need.
RECIPES & TIPS
Ostrich medallions are best sautéed, seared, or grilled (they will cook quickly because they are so lean). Most chefs believe in cooking lean game meats, like ostrich, no further than medium, as they can dry out easily the further you cook them.
They pair well with flavors traditionally served with veal or game meats like venison.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°