Most people try ostrich for the first time through ground meat or a burger. It makes sense. Ground is familiar, versatile, and forgiving. But ostrich has an entire range of cuts that most people never explore, and some of the most remarkable eating experiences this protein offers come from cuts that deserve a lot more attention than they get.
This guide covers every cut we offer at American Ostrich Farms, what makes each one special, how it compares to something you already know, and exactly how to cook it. Consider it your starting point for getting the most out of what we raise here in Kuna, Idaho.
One thing to keep in mind across all of these: ostrich is lean. Significantly leaner than beef. That leanness is part of what makes it nutritionally remarkable but it also means technique matters more than it does with a well-marbled cut of conventional red meat. The common thread across almost every cut below is the same: do not overcook it, target medium rare, and let the meat rest before you cut into it.
WHY OSTRICH IS A TRUE RED MEAT
Before we get into the cuts it is worth understanding what you are working with.
Ostrich is a bird, but it is classified as red meat by the USDA, and for good reason. It is high in myoglobin, the protein that gives red meat its color, which means it looks, cooks, and tastes like premium grass fed beef rather than chicken or turkey. Its flavor profile is rich and savory with none of the gamey notes you find in venison or emu.
From a nutrition standpoint ostrich delivers 25 grams of protein and 6.6mg of iron per 4oz serving with only 3.5 grams of total fat and 1 gram of saturated fat. For context, the same serving of 80/20 ground beef contains 22.6 grams of fat and 8.6 grams of saturated fat. The American Diabetes Association and the British Heart Association have both recognized ostrich as a healthy red meat choice.
Now, to the cuts.
FAN FILETS
If you have ever ordered filet mignon at a restaurant and wondered whether anything could match it for tenderness, fan filets are your answer. These medallions are portioned from the fan, the most prized primal muscle on the ostrich, and they are the closest thing to a filet mignon experience you will find in any alternative protein.
The texture is extraordinarily tender and the flavor is rich and satisfying without being heavy. Each package contains two filets available in 8oz medallions or 6oz petite filets.
How to cook them: Pan sear in a very hot cast iron skillet with a small amount of oil. Two to three minutes per side for the 6oz petite, three to four for the 8oz. Finish with a pat of herb butter and a brief rest. That is the whole recipe. These do not need anything else.
Target temperature: 130 to 135 degrees Fahrenheit for medium rare. They will come up a few degrees as they rest.
WHOLE FAN
The fan is the most coveted primal cut on the ostrich. Fan filets are portioned from it but the whole fan gives you something different: a larger, more versatile cut that rewards slower cooking and creative preparation.
Its lean nature means the fan absorbs marinades exceptionally well. A red wine and herb marinade for several hours before cooking transforms it. The whole fan is packaged unportioned to give you maximum flexibility in how you prepare it.
How to cook it: Slow roast at 275 to 300 degrees Fahrenheit until the internal temperature reaches about 120 degrees, then sear briefly in a screaming hot pan or on the grill to develop the crust. Rest for at least 10 minutes before slicing. This low and slow approach protects the lean muscle from drying out while building the deep flavor the cut deserves.
Target temperature: Medium rare throughout. This is not a cut for well done.
INSIDE STRIP
Second only to the fan in prestige, the inside strip is the cut that consistently surprises people who try it for the first time. The tenderness is extraordinary and the flavor is rich enough that it genuinely needs very little to shine.
Salt, pepper, and a hot skillet. That’s it. A baste of herb butter at the end and a rest before slicing, and you have a meal that holds its own against anything on a steakhouse menu.
How to cook it: Cast iron skillet, high heat, small amount of oil. Two to three minutes per side. Baste with herb butter during the last minute. Rest and slice against the grain.
Target temperature: 130 to 135 degrees Fahrenheit.
TENDERLOIN
Wider and flatter than a beef tenderloin, the ostrich tenderloin is closer in shape to a flat iron steak. Only two tenderloins come from each bird, which makes this one of the rarer cuts in the lineup.
The flavor lands somewhere between beef and mild game, rich and satisfying with a tenderness that rewards a good marinade. Olive oil, garlic, fresh herbs, and a splash of wine or balsamic vinegar for an hour before cooking is the move here.
How to cook it: Grill over medium high heat. Because of its flat shape it cooks evenly and quickly. Pull it at medium rare and rest for at least five minutes before slicing.
Target temperature: 130 to 135 degrees Fahrenheit.
TOP LOIN
The top loin is the most versatile cut in the AOF lineup. It is uniform enough to cook whole as a roast, portion cut into medallions, serve as carpaccio or tartare, or slice thin for plating. Professional chefs reach for the top loin when they want flexibility without sacrificing quality.
The flavor is deeply savory with an umami quality that takes well to bold seasoning. A dry rub or a robust marinade both work beautifully. It can be grilled or roasted whole, seared in a pan, or even smoked low and slow.
How to cook it: Whole on the grill or in the oven, or portion cut into medallions and pan seared. If roasting whole, use the same low and slow approach as the fan and finish with a high heat sear. If searing as medallions, three to four minutes per side in a very hot pan.
Target temperature: 130 to 135 degrees Fahrenheit.
PEARL
The pearl is exactly what the name suggests: a small, elegant, visually stunning cut that looks remarkable on a plate. Alongside the fan and the inside strip it is one of the most premium cuts available, and its small size makes it ideal for quick cooking methods that keep it juicy and perfectly cooked throughout.
Its presentation makes it a natural choice for special occasion cooking or dinner parties where you want something that looks as impressive as it tastes.
How to cook it: Grill over high heat or sear in a very hot pan. Because of its small size it cooks quickly. Watch it carefully and pull it at medium rare. For a truly memorable preparation, sous vide at 129 degrees Fahrenheit for one hour then finish with a quick sear. The result is exceptional.
Target temperature: 129 to 135 degrees Fahrenheit.
OSTRICH FILETS
After the fan and the inside strip, ostrich filets are the next step down in the tenderness hierarchy, which still puts them well above most cuts you will find in any protein category. Each filet weighs between 4 and 6 ounces and packages contain two to three filets.
These are the everyday luxury cut. Fast to cook, impressive on the plate, and versatile enough to substitute into virtually any steak recipe.
How to cook it: Pan sear or grill over medium high heat. Two to three minutes per side. Salt, pepper, and garlic are genuinely all you need. Dinner is on the table in under fifteen minutes.
Target temperature: 130 to 135 degrees Fahrenheit.
RIB CHOPS
The most visually dramatic cut in the lineup. Bone-in and reminiscent of a petite porterhouse, ostrich rib chops develop remarkable richness when cooked low and slow. While naturally lean, the connective tissue surrounding the bone transforms during a gentle braise, creating fork-tender meat with deep, savory flavor that's perfect for comforting, slow-cooked meals.
This is the cut to reach for when making a hearty ragu, smoky barbacoa, or a classic red wine braise with onions, garlic, and root vegetables. The bone imparts additional flavor throughout the cooking process, making every bite more satisfying.
How to cook them: For our favorite preparation, braise gently in a Dutch oven or slow cooker until the meat is tender and easily pulls away from the bone. Low, moist heat allows the flavors to develop while producing an exceptionally succulent result. If you prefer a steak-like presentation, the chops can also be reverse seared by roasting at 250°F until the internal temperature reaches about 115°F, then finishing with a hard sear in a very hot skillet or on the grill.
Target temperature: 130 to 135 degrees Fahrenheit for the reverse sear method. Fully tender and falling from the bone for the braise.
STEAK STRIPS
The most approachable cut in terms of portion size. Steak strips weigh between 4 and 8 ounces and cook quickly and evenly, making them a natural choice for weeknight dinners or for anyone with a smaller appetite.
Because of their size they absorb marinades quickly and are ready to cook in under an hour. They are forgiving in terms of preparation but require close attention during cooking. Their small size means the window between perfectly done and overdone is narrow.
How to cook them: Marinate for 30 to 60 minutes, then grill or pan sear over medium high heat. Temp early and often. Pull them at medium rare and rest briefly before serving.
Target temperature: 130 to 135 degrees Fahrenheit. Check early.
GROUND OSTRICH
The most versatile cut in the lineup and the best entry point for anyone trying ostrich for the first time. Ground ostrich is 97 percent lean, made from whole muscle cuts with no fillers or preservatives, and it works in any recipe that calls for ground beef, turkey, or pork.
The flavor is richer than ground turkey and more nuanced than conventional ground beef. Burgers, meatballs, tacos, lasagna, bolognese, sloppy joes — it handles all of it beautifully. The lower fat content means it cooks faster than 80/20 ground beef and benefits from a moderate heat approach rather than a screaming hot pan.
How to cook it: Medium heat in a skillet for most applications. Break it up as it cooks for even browning. For burgers, form the patty gently and do not press it on the grill.
Target temperature: 160 degrees Fahrenheit for food safety.
A QUICK REFERENCE: AOF CUTS AT A GLANCE
Fan Filets: The most tender. Pan sear, herb butter finish. Medium rare.
Whole Fan: Most prized primal. Slow roast and sear. Medium rare.
Inside Strip: Second most tender. Salt, pepper, hot skillet. Medium rare.
Tenderloin: Wide and flat. Marinate and grill. Medium rare.
Top Loin: Most versatile. Grill, roast, sear, or serve raw. Medium rare.
Pearl: Small and elegant. Quick sear or sous vide. Medium rare.
Ostrich Filets: Everyday luxury. Pan sear or grill. Medium rare.
Rib Chops: Bone-in showstopper. Reverse sear or braise. Medium rare or falling off the bone.
Steak Strips: Quick cooking, smaller portions. Marinate and grill. Watch the temp.
Ground Ostrich: Most familiar. Medium heat, any recipe that calls for ground meat.
THE BOTTOM LINE
Ostrich is not a single product. It is a full range of cuts, each with its own character, its own best preparation method, and its own place at the table. Whether you are cooking for yourself on a Tuesday night or putting something exceptional on the table for a dinner party, there is a cut here that fits.
Start with what feels familiar and work your way through. The fan filet if you want to be amazed. The ground if you want something easy and versatile. The rib chops if you want to make an impression.
