OSTRICH PREPARATION TIPS Ostrich meat can be prepared in many ways and in many ways and with a variety of cooking methods. It can be grilled, smoked, stewed, braised, fried, roasted or skewered, served hot or cold, by itself or with a sauce and as hors d'oeuvres, canapes, appetizers, entrees or main courses. Best served rare - medium rare. Method Portion Temperature Time Bake 4 oz. 375 F. 15 mins. Barbecue 4 oz. Medium 10 mins. Boil 1-2 lbs. High 20 mins. Braise 2 oz. Low 20 mins. Broil/Grill 3/4" High 10-13 mins. Fry 2 oz. 425 F. 2-4 mins. Parboil 1-2 lbs. High 5 mins. Roast 4-6 lbs. 325 F. 13-15 mins./lb. Sautee 2 oz. 425 F. 1 min./side Sear 4 oz. High 30-45 sec. Skewer 1" cubes High 6-8 mins. Soup - - Simmer 30 mins. Description of Ostrich Cuts and Cooking Tips Ostrich meat is processed according to USDA Poultry Guidelines. The ostrich is a flightless bird. It has a flat breast bone which makes it unable to fly. Therefore it does not have large breast or wing muscles. 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 come from the leg. Ostrich Preparation Suggestions Ostrich meat is extremely versatile. It can be prepared in many different ways. Ostrich can be grilled, broiled, pan seared, stewed, fried, roasted, braised, or smoked. It can be served hot or cold. It can be used as an appetizer or entree. It is best cooked rare to medium-rare, due to its extremely lean fat content of only 2 grams of fat per 3 oz portion. * Cooking Tips are provided by Pokanoket Ostrich Farm