Suggested Uses and Cooking Tips for Ostrich Meat

Low external and internal amounts of fat, along with higher moisture content of ostrich meat demands quicker and shorter cooking procedures. The degree of tenderness of each muscle cut and the size and shape demand thermometer temperature testing for proper cooking.

If muscle cuts are not large enough for steaking, make butterfly steaks or smaller medallions and fillets, using ends and pieces for stir fry, fajita, kabobs, skewers, etc.

Muscle cuts have to be seared or sealed and cooked quite quickly, always checking the temperature for doneness.

Leg trim and better muscle trimming blend well---leave some fat included.

Full muscles and trim are well suited for hams, pastrami, fresh and smoked sausages, pepperoni, jerky, etc.

Steaks should be cooked to the likeness of rare to med-rare beef appearance. Internal roasting temperature of 140 degree (F) or rare is when to remove roasts from the oven allowing for hold cooking temperature, cooked ostrich does not hold well for long periods of time.

Preparing this meat is not a mystical process. The only limitation is in the imagination of the chef.

This information has been assembled with the kind assistance and advice of Chef Dennis Albrect of Shauney's Restaurant in Red Deer Alberta.

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