Cooking Ostrich

Ostrich meat contains little fat, therefore it does cook differently than beef. Tender cuts should be grilled, broiled or fired. For best taste, the meat should not be cooked more than a medium doneness (145-160 degrees on a meat thermometer.) A moist heat cooking method is suggested for those that prefer meat that is well done, because of the lack of fat the meat will be dry and tough. Less tender cuts (such as the drum) should be prepared using a moist cooking method such as roasting. Ostrich works very well with recipes that call for cooking meats with vegetables. Most cuts of ostrich will cook in a little less time than a similar size cut of beef, and lesser quantities of spices are needed for the same flavor.

Roasting temperature for ostrich is 425 degrees, while low temperature roasting refers to 200-325 degrees. The lower ranges are used to reduce shrinkage and achieve a more uniform doneness.

Grilling, pan grilling and broiling are all methods using high temperatures to cook meat. Broiling applies the heat from above, while grilling applies the heat from below the meat. The cooking times are short and the object is to develop a dark crispy surface while keeping the interior less cooked. Ostrich fillet cuts are perfect choices for grilling and broiling. When using the oven broiler, move the top rack down a notch from your normal broiling level and turn the ostrich sooner than you would other red meat.

Moist methods of steaming meat, or surrounding with vegetables work very well with all cuts of ostrich.

Frying methods of sautéing and stir frying use small amounts of hot oil to cook foods quickly. Items such as fajita strips and drum cuts are perfect here. Pan frying and deep frying use oils to cook and the meat is typically coated with a batter or breading. This is an excellent method to use with ostrich fillets, but defeats the healthy aspects.

Smoking is recommended for ostrich roasts from drum cuts. Water pans should be kept full to avoid excessive drying out of the meat.

Microwaving is NOT recommended for either cooking or re-heating of ostrich. It dries the meat out and makes it rather unappealing.

Marinade is a liquid in which the meat is placed to allow absorption of both moisture and flavor. Ostrich is very lean and marinades help to avoid excessive drying. Ostrich meat is very quick to absorb the flavor of a marinade, so don't overpower the taste of the meat.