Ostrich Meat

Discover Ostrich Meat

Ostrich meat is a red meat unlike any other, rich in flavor, high in protein, and naturally lean. It cooks and tastes similar to beef but with far less fat and cholesterol. Every cut comes from one of the bird’s main primals: Thigh, Leg, Back, and Neck — each with its own texture, flavor, and best uses.

Thigh Primal – Tender and Versatile

What looks like the ostrich’s body is actually its thigh. This area provides the most tender, high-end cuts — similar in texture to filet mignon.

• Best for: Fillets, roasts, and gourmet dishes.

• Fillets include: Fan, Inside Strip, Top Loin, Oyster, and Pearl.

• Roasts: Thigh Tip and Outside Thigh

• Cooking Tips: Cook hot and fast to rare or medium-rare or for the perfect tender bite.

Leg Primal – Flavorful and Hearty

The leg is the “drum” of the ostrich. It’s full of deep, beef-like flavor and dense texture — similar to a New York Strip.

• Best for: grilling, pan-searing, or slicing for stir-fry.

• Cuts include: Mid Leg, Outside Leg, and Inside Leg.

• Cooking Tips: Quick sear, then cook to medium rare or medium, slice against the grain. Great for everyday meals.

Back Primal – The Tenderloin

The back yields a single, luxurious cut — the Tenderloin — shaped like a beef tenderloin and just as prized.

• Best for: elegant steaks or whole roasted fillets.

• Cooking Tips: Cook gently to medium-rare for a melt-in-your-mouth texture.

Neck Primal – Rich and Slow-Cooked

Bone-in and full of connective tissue, the Neck transforms beautifully with low, slow cooking. When done right, it falls apart like oxtail.

• Best for: stews, braises, and soups.

• Cooking Tips: Cook low and slow for hours to unlock rich, comforting flavor.

How to Choose Your Cut

• For tender steaks: try the Oyster, Pearl, Fan or Top Loin.

• For family meals or roasts: choose Thigh Tip or Outside Thigh.

• For comfort food: pick the Neck or Outside Leg, Mid Leg, or Inside Leg.

• For fine dining: go with the Tenderloin, Inside Strip, or Fan.