Ostrich Preparation Tips
Ostrich meat can be prepared in many ways and with a variety of cooking methods. It can be grilled, smoked, stewed, braised, fried, roasted or skewered, served by itself or with a sauce and as hors d'oeuvres, canapés, appetizers, entrees or main courses.
Ostrich is best served rare to medium rare!
Ostrich meat is processed according to USDA Poultry Guidelines. The ostrich is a flightless bird and has a flat breast bone which makes it unable to fly. Therefore, it does not have a large breast or wing muscles like most conventional poultry. The meat from the ostrich comes from the thigh, leg and back.
Ostrich filet (fan, inside strip, outside strip, top loin and tenderloin) and sirloin (top and round) come from the thigh area. The most tender of our cuts is the filet. Roast and ground meat come from the leg muscles.
| Method |
Portion |
Temperature |
Time |
| Bake |
4 oz |
375 F |
15 min |
| Barbeque |
4 oz |
Medium |
10 min |
| Boil |
1-2 lbs |
High |
20 min |
| Braise |
2 oz |
Low |
20 min |
| Broil/Grill |
3/4 lb |
High |
10-13 min |
| Fry |
2 oz |
425 F |
2-4 min |
| Parboil |
1-2 lb |
High |
5 min |
| Roast |
4-6 lb |
325 F |
13-15 min |
| Sautee |
2 oz |
425 F |
15 min1 min/side |
| Sear |
4 oz |
HighF |
30-45 sec |
| Skewer |
1" cubes |
High |
6-8 min |
| Soup |
Chunks |
Simmer |
30 min |
Please feel free to contact the AOA with any other questions you might have, or post them on our Message Board
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