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Ostrich Eggs & Steaks

Ostrich meat is not only very tasty, it is also very lean and contains less then 2% fat The color is bright red. Ostrich is sold in fillet and steak. Ostrich actually does not have any fillet, as all the meat is leg meat and there is no breast fillet. The only reason that fillets and steaks are sold is that some parts are more tender than other parts and therefore are sold as fillets.

The 6 ounce ostrich filet steak is an amazingly tender gourmet cut that is comparable to a beef filet mignon. Best served on the rare side; cook to an internal temperature of 120° Fahrenheit. The carry-over cooking will finish it to the appropriate temperature of 125° Fahrenheit for serving.

Ostrich is one of the most ‘in demand’ game meats today. This flightless bird, native to Africa, is now ranch-raised in the United States. The meat is especially deep red and has a big ‘beefy’ taste, yet it has considerably less cholesterol than beef and is virtually fat-free. Ostrich meat can be substituted in any beef recipe. Unlike beef, however, ostrich is not marbled with fat so ostrich should not be cooked beyond the rare or medium-rare state.