Grilling ostrich, and other lean red meats, can seem daunting because it can dry out quickly and become tough if cooked improperly. Here are some tips to help you grill every cut to perfection.
CHOOSE THE RIGHT CUTChoose cuts like the tenderloin, outside strip, or ostrich filets, which are naturally tender and have less connective tissue. Refer to the matrix on each product page to quickly gauge the relative tenderness of any given cut.
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MARINATE
Marinating lean red meat can help to tenderize it and add flavor. Use an acidic marinade, like one made with lemon juice or vinegar, to break down the muscle fibers and make the meat more tender. You can also add herbs and spices to the marinade for extra flavor, or incorporate butter or oil to help retain moisture.
TURN UP THE HEATWhen grilling lean red meat, it's important to use high heat to sear the outside and lock in the juices. Preheat your grill to high heat (around 450°F) before adding the meat.
DON'T OVERDO ITLean red meat should be cooked to medium-rare to prevent it from drying out. Use a meat thermometer to check the internal temperature, pulling the meat off the grill just before it reaches your desired level of doneness.
REST BEFORE SERVINGAfter grilling, let the meat rest for a few minutes before slicing or serving. This allows the juices to redistribute throughout the meat and makes it more tender and juicy.
