The Cuts Chefs Reach For: Ostrich Inside Strip and Top Loin

When it comes to premium ostrich meat, the fan filet often gets the spotlight. But some of the most rewarding cuts to cook deserve a closer look.

Meet the ostrich inside strip and top loin: two distinctive whole-muscle cuts that showcase the tenderness, rich flavor, and versatility of American-raised ostrich meat. One is prized for its exceptionally tender texture. The other is a remarkably adaptable cut that can take center stage in everything from an elegant steak dinner to a boldly seasoned meal off the grill.

Whether you're discovering ostrich for the first time or looking to expand your culinary repertoire, these two cuts offer plenty to explore.

What Makes Ostrich Steak Different?

Despite being poultry, ostrich is classified as red meat by the USDA. Its deep red color, satisfying texture, and rich, beef-like flavor make it a natural choice for steak lovers looking to try something new.

Ostrich is also naturally lean, which makes proper cooking technique especially important. Unlike heavily marbled beef, ostrich benefits from careful temperature control to preserve its tenderness and moisture.

The good news? Great ostrich steak doesn't require complicated preparation. A hot skillet, a little seasoning, and an accurate meat thermometer go a long way.

The Inside Strip: Exceptional Tenderness, Simply Prepared

Alongside the fan filet, the ostrich inside strip is among our most tender and premium cuts.

Its fine texture and rich, clean flavor make it an excellent choice for anyone who appreciates a beautifully seared steak. Available as a whole-muscle cut, the inside strip can be cooked intact and sliced for serving or portioned into individual steaks.

One of its greatest strengths is simplicity. With a cut this tender, there's no need to overcomplicate things. Salt, freshly cracked pepper, and a good sear can be all it takes to create a memorable meal.

How to Cook Ostrich Inside Strip

For a classic steakhouse preparation:

1. Pat the meat dry and season generously with salt and pepper.

2. Heat a cast-iron skillet over medium-high to high heat with a small amount of high-smoke-point oil.

3. Sear both sides until a flavorful crust develops.

4. For thicker pieces, transfer to a moderate oven to finish cooking evenly.

5. Check the center with a meat thermometer, then allow the meat to rest before slicing against the grain.

For an extra layer of flavor, add butter, crushed garlic, and fresh rosemary or thyme toward the end of cooking.

Beyond the steakhouse: The inside strip also lends itself beautifully to global flavors. Try it with a teriyaki glaze, prepare Mediterranean-inspired kebabs with lemon and oregano, or serve it as South American-style asado with bright, herbaceous chimichurri.

Best for: Steakhouse-style dinners, special occasions, elegant plated meals, and recipes that highlight the natural tenderness of the meat.

The Top Loin: A Versatile Cut for Creative Cooking

If the inside strip is all about tenderness, the ostrich top loin is all about versatility.

With its relatively uniform shape and substantial whole-muscle structure, the top loin is easy to portion and adaptable to several cooking methods. It can be roasted or grilled whole, sliced into medallions, or prepared with bold marinades and spice rubs.

Its savory, beef-like flavor pairs equally well with classic steakhouse seasonings and more adventurous preparations. From herb-crusted roasts to peppercorn-crusted medallions, the top loin offers plenty of room to experiment.

How to Cook Ostrich Top Loin

For a whole roast:

Season the top loin with a dry rub or marinate it in the refrigerator for additional flavor. Roast at a moderate temperature until the center approaches your desired finishing temperature, then use a hot skillet or grill to develop a flavorful exterior. Rest before carving into thin slices against the grain.

This approach makes an attractive centerpiece for a family dinner or a meal shared with guests.

For steak medallions:

Cut the loin into evenly sized medallions, approximately one inch thick. Season simply or coat with cracked pepper and herbs. Sear in a hot skillet, turning as needed for even cooking, and use a meat thermometer to check doneness.

Finish with garlic-herb butter, a mushroom pan sauce, or a red wine reduction for a restaurant-inspired presentation.

For something different:

• Grilled ostrich skewers: Cube the top loin and pair it with peppers, onions, and a garlic-forward marinade.

• Ostrich steak salad: Serve thin slices of cooked top loin over arugula with shaved parmesan, cherry tomatoes, and balsamic vinaigrette.

• Asian-inspired steak: Marinate with soy sauce, ginger, garlic, and sesame oil, then sear and slice thinly over rice or noodles.

Best for: Whole roasts, grilled steaks, medallions, entertaining, and cooks who enjoy experimenting with different flavors and techniques.

A Few Tips for Cooking Ostrich Steak

Whether you're preparing inside strip or top loin, a few simple techniques help bring out the best in these naturally lean cuts.

Start with a good sear. A properly preheated skillet or grill develops a flavorful crust without requiring a long cooking time.

Let thickness guide your cooking time. A thin medallion and a whole-muscle roast require very different approaches. Rather than relying exclusively on minutes per side, use a meat thermometer to monitor the center.

Avoid unnecessary overcooking. Ostrich's naturally lean composition makes temperature control especially important. Remove from the heat source about 5°F shy of your target temperature; it will continue to rise as it rests.

Rest before slicing. Give the meat time to rest after cooking, and slice against the grain for the most tender eating experience.

Keep the seasoning as simple or adventurous as you like. Ostrich's distinctive but approachable flavor pairs with everything from coarse salt and pepper to smoky spice blends, fresh herbs, citrus, and bold sauces.

Inside Strip vs. Top Loin: Which Should You Choose?

Both cuts offer the rich flavor and satisfying experience of premium ostrich steak, but each brings something different to the table.

If you're looking for a straightforward steakhouse experience, start with the inside strip. If you want a cut that lends itself to a wider range of recipes and presentations, the top loin is an excellent choice.

Of course, there's no reason not to try both.

Discover More of What Ostrich Has to Offer

At American Ostrich Farms, we believe every part of the bird deserves to be appreciated. Our ostriches are raised on 120 acres of rangeland in Kuna, Idaho, and processed at our on-site, USDA-inspected facility.

From familiar favorites like the fan filet to distinctive cuts like the inside strip and top loin, each offers a different way to experience the rich flavor and culinary possibilities of American-raised ostrich meat.

Whether you're preparing a special dinner or discovering a new favorite steak, the inside strip and top loin are two cuts worth getting to know.

Explore premium ostrich steaks and discover your next favorite cut in our shop.