ostrich steak in skillet

SERVE THE EXTRAORDINARY

Info & tips to successfully serve a novel protein to your regular customers.

WHY OSTRICH?

PREMIUM FLAVOR

  • A true red meat that looks & tastes a lot like beef.

  • Tender & juicy, without the gamey flavor people expect from exotic meats.

HEALTHY RED MEAT

  • 95-98% lean, with less cholesterol than turkey.

  • Contains more grams of protein & 3x more iron per serving than grass-fed beef.

FARM RAISED

  • Raised on a 120-acre family-owned ranch in Idaho's Snake River Valley.

  • Processed at our on-site USDA-inspected facility to minimize stress & transport miles.

CLEAN EATS

Customers care about what's in their food. Our ostrich contains NO hormones, NO trace antibiotics, NO preservatives, additives, or fillers of any kind. We pride ourselves on producing the cleanest, highest quality ostrich meat in the U.S.

Ostrich meatballs plated

SURPRISINGLY LIGHT

Lean, easier to digest, and still deeply satisfying.

Ostrich Wellington

ALPHA-GAL SAFE

Non-mammalian red meat—safe for alpha-gal diners.

Ostrich carpaccio

FROZEN FOR FRESHNESS

Flash-frozen at cut & wrap; less prone to bacterial growth.

PREP TIPS

The USDA classifies ostrich as red meat; treat temps like beef. Steaks shine rare–medium-rare; burgers with some pink.

CutTargetNotes
Steaks / Filets125–130°FRest 5–7 min; slice across grain.
Burgers135–140°FKeep some pink; avoid overcooking.
Fajitas/Stir-fry125–130°FQuick sear; pull early (cooks fast!).

Do & Don’t

  • Do use high heat + quick sear; finish off heat if needed.
  • Do build flavors well-suited to beef/elk.
  • Do temp early and often; cooks faster than beef.
  • Don’t cook past medium—well; meat becomes tough & dry.
  • Don’t press burgers; you’ll lose juices.
More Cooking Tips Recipe Library

WHO WE ARE

Stewardship. Raising wholesome meat using sustainable, resource-wise practices.
Quality. Single-origin lots, USDA-inspected, exceptional eating experience.
Access. Chef resources, menu assets, and responsive support.