How to cook ostrich

With origins in Africa and parts of southwest Asia, the ostrich is a huge, flightless bird that can weigh up to 250 pounds and reach up to 7 feet in height. For centuries its meat and eggs were sought, but now ostrich can be raised like other forms of livestock.

Although still more exotic than a rib eye steak, ostrich meat is showing up on more and more restaurant menus, a direct correlation to the hundreds of ostrich ranches now in the United States. Some specialty meat markets may carry, or will special order, ostrich meat. The meat is deep red and looks like very lean beef. Ostrich is low in saturated fat and has very little cholesterol. Because ostrich is a bird, it technically is classified as poultry, but it tastes more like venison and is similar to lean beef in its color and texture.

How to cook ostrich

The best ways to cook ostrich are by sauteing (pan frying or cooking) and quick grilling. Because it is such a lean meat, it easily becomes dry if overcooked. The best cuts of ostrich are the fan fillet, inside strip, tenderloin, and oyster.

Serving suggestions

Rub olive oil on ostrich before grilling, then season with herbs or a touch of salt and pepper. Substitute ostrich in any recipe calling for lean beef or venison.