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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 cuts like the tenderloin or strip fillets, which are naturally tender and have less connective tissue than tougher cuts like the round and tip.
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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.
When 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.
Lean red meat should be cooked to medium-rare or medium 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.
After 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.
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