Approx. 24lbs Total
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 (though leaner and a little 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.
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.
* 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 tenderloin is very versatile and can be substituted for virtually any meat in any recipe. You can broil, fry, braise, poach, or grill it. Because ostrich meat is so lean, it will cook quickly and many chefs feel it shouldn't be cooked past Medium in order to keep it from drying out.
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.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°