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Fillet Steaks:

Serve medium rare for the most moist and tender Tajo Ostrich Fillet Steaks. If desired season your Tajo Ostrich Fillet Steaks with a little salt and pepper. Place your Tajo Ostrich Fillet Steak on a very hot on stick frying pan. As soon as you see the moisture ‘beading’ on the top, turn over the steak and cook for only one minute. Remove the steak and place in a warm place to rest for 5- 10 minutes. Notice the tenderness with resting!

Stir Fry:

A fast and convenient meal in minutes. Stir fry the strips of ostrich steak in a hot pan or wok with a little oil. Cook quickly but just until they are no longer pink. This doesn’t take long. Put aside the cooked ostrich stir fry while you cook your favourite stir fry vegetables and sauce. Add the Tajo Ostrich stir fry to the cooked vegetable mix just before serving.

Whole Fillets:

Serve medium rare for the most moist and tender Tajo Ostrich Fillet. Pan fry the whole fillet in a hot pan with a little oil to sear all sides. Put the whole fillet in to an oven at 180 degrees for 7- 10 minutes per 500gm. Remove and let it rest in a warm place until you are ready to serve.

Braising and casseroling:

When preparing casseroles of ostrich allow only a third to half the time you would normally allow for other red meat casseroles or cook on a low heat to medium heat for a long time in your slow cooker.

Mince:

Cook as you would any other lean mince but be careful if you are browning it first that it doesn’t stick to the pan as there is little, to no fat, in the ostrich mince to grease the pan.

Necks:

Long slow cooking is ideal to get the best tenderness and flavour from the bone in necks. A perfect cut to use in slow cookers.

Attachments:

File	Description	File size
Ostrich Meat Chart	Ostrich Meat Chart	222 Kb
Product List for Restaurants	Product List for Restaurants	3318 Kb