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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.
Ostrich tenderloins are tender and meaty, perfect for roasting whole or slicing into medallions that can be sautéed.
While the tenderloin is usually the most tender part of animals, there is actually an even more tender cut on the bird called the ostrich fan-fillet.
Applications: Ostrich tenderloin is very versatile and can be substituted for virtually any meat in any recipe. You can broil, fry, braise, poach, or grill it.
When choosing which flavors to pair with ostrich in sauces, seasonings, and sides, it is best to use robust combinations that work with beef (red wine, rosemary, garlic, mushrooms) rather than those traditional for poultry. If marinating, take care not to over-soak the meat as ostrich draws in flavors faster than beef. Because of its low fat content, Ostrich cooks much faster than beef. Be careful not to overcook and toughen the meat.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Origin: New Zealand
Specifications: Each tenderloin is frozen and weighs ½lb. There are 3-4 pieces per pack. Each box weighs approximately 25 lbs.
Shipping Method: Fedex Overnight
Browse other Ostrich Meat cuts and varieties of Tenderloin.
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