The Ostrich Fan Filet is the most tender cut of the bird and easiest to work with. Cut from the upper inner thigh, the meat has a deep red color and smooth texture. Cook much as you would a beef London Broil. Because Ostrich is so lean, it will cook quickly and care should be taken not to overcook it. Pairs well with flavors and ingredients commonly used with beef and other darker game meats.
With flavor and color more akin to grass-fed beef than chicken or turkey, Ostrich meat is a great heart-healthy alternative to red meat. It's low in fat and cholesterol (even lower than skinless chicken) and high in iron; the lower fat content means the meat cooks faster with less shrinkage. Cook Ostrich medium-rare to medium for optimum flavor.
Three ~3 lbs Filets, ~10 lbs total. Origin: Canada
