HOW TO USE OSTRICH MEAT
Ostrich meat contains little fat, therefore it does cook differently than beef. Tender cuts should be grilled, broiled or fired. For best taste, the meat should not be cooked more than a medium doneness (60-70°C on a meat thermometer.) A moist heat cooking method is suggested for those that prefer meat that is well done, because of the lack of fat the meat will be dry and tough. Less tender cuts (such as the drum) should be prepared using a moist cooking method such as roasting. Ostrich works very well with recipes that call for cooking meats with vegetables. Most cuts of ostrich will cook in a little less time than a similar size cut of beef, and lesser quantities of spices are needed for the same flavour.
| Method | Portion | Temperature | °C | °F | Time |
| Bake | 115 g | 190 | 375 | 15 min | |
| Barbeque | 115 g | Medium | 10 min | ||
| Boil | 450-900 g | High | 20 min | ||
| Braise | 55 g | Low | 20 min | ||
| Broil/Grill | 340 g | High | 10-13 min | ||
| Fry | 55 g | 220 | 420 | 2-4 min | |
| Parboil | 450-90 g | High | 5 min | ||
| Roast | 1.8-2.7 kg | 160 | 325 | 13-15 min | |
| Sautée | 55 g | 220 | 425 | 15 min per side | |
| Sear | 115 g | High | 30-45 sec | ||
| Skewer | 25 mm cubes | High | 6-8 min | ||
| Soup Chunks | Simmer | 30 min |
Microwaving NOT recommended for either cooking or re-heating. It dries the meat out and makes it rather unappealing.
Marinade is a liquid in which the meat is placed to allow absorption of both moisture and flavour. Ostrich is very lean and marinades help to avoid excessive drying. Ostrich meat is very quick to absorb the flavour of a marinade, so don’t overpower the taste of the meat.
