Ostrich Fan Fillet
2 vacuum sealed fillets (approximately 6 lbs.)
The ostrich fan fillet is a cut from the upper inner thigh of the bird. It is the most tender cut from the ostrich and the easiest to work with. Ostrich has a deep red color and smooth texture.
Although this flavorful meat is technically poultry, ostrich is more like grass-fed beef than chicken or turkey. In fact, it tastes more like beef too!
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.
Store ostrich meat in your freezer until you're ready to use it, then defrost as many packs as you need.
RECIPES & TIPS
You can cook an ostrich fan fillet the same way as you would a beef flank steak. Because ostrich is so lean, it will cook quickly and chefs typically don't cook it further than medium in order to keep it from drying out.
After cooking you fan fillets, let them rest (loosely covered) for 10-15 minutes before slicing in order to keep more of the juices in the meat.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°