Size:	Approx 12 lbs total
Features:	Free Range, All Natural*, Sub-Therapeutic Antibiotic & Hormone Free, Frozen
Origin:	New Zealand

Ostrich Top Loin has a level of tenderness approaching ostrich tenderloin, as is in fact preferred over the tenderloin in some parts of Europe.

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 frozen 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 top loin is very versatile and can be substituted for virtually any meat in any recipe. You can broil it, fry it, 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. Because of its low fat content, Ostrich cooks much faster than beef. Be careful not to overcook and toughen the meat.

Ostrich Recipes

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

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