Size:	40 Four ounce medallions (10lbs total)
Features:	Free Range, All Natural*, Sub-Therapeutic Antibiotic & Hormone Free, Frozen

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. In fact, it tastes more like beef too—with a flavor similar to prime beef! It is popular in European restaurants and it is becoming popular in the United States. Ostrich meat has a sweeter and richer taste than other meats.

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.

For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

Ostrich medallions are best sautéed or fried (remember they cook quickly) and plated with sauce, starch, and vegetables. For flavor combinations, treat them similarly to veal or venison medallions.

Ostrich Recipes

Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°

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