OSTRICH MEAT RECIPES
In today’s health-conscious world ostrich meat has become part of a balanced diet and allows the meat lover the pleasure of a scrumptious steak or fillet in the full knowledge that it is, in fact, a great choice. The characteristics and versatility of Cape Karoo ostrich meat makes it the ideal choice for home cooks and chefs when preparing light meals and great tasting nutritious lunches and dinners.
CHARACTERISTICS OF OSTRICH MEAT
- Naturally low in fat – ± 1.4 g per 100 g meat
- High in protein – ± 22 g per 100 g meat
- Less cholesterol than other meat – ± 60 mg per 100 g meat
- Low in collagen – Most digestible red meat
- A good source of biologically available iron – 4 mg per 125 g serving of meat
- Kilojoules – From as low as 377 kJ per 100 g meat, depending on the cut
- Cape Karoo ostrich meat is free of hormones and growth stimulants.
Ostrich meat is the best choice for the weight-conscious consumer because it is low in fat and lower in cholesterol than other red meats. This, as well as the iron content of ostrich meat, will greatly benefit people with an active lifestyle. Ostrich meat will contribute to a healthy lifestyle without compromising on taste.
THE CAPE KAROO OSTRICH PRODUCT RANGE
Cape Karoo International Ltd, the world’s foremost supplier of ostrich meat, offers a wide range of ostrich meat products prepared from choice cuts.
The Cape Karoo ostrich vacuum pack range consists of 500 g packs of ostrich fillet medallions, whole fillet (400 g), steak medallions, prime steak, extra lean mince, goulash, sausage, lean steak burgers, and carpaccio. The fillet, steak, goulash, and mince carry the mark of the South African Heart and Stroke Foundation. Our meat products are fully traceable from the farm to the fork. Cape Karoo ostrich meat is available at leading supermarkets country-wide.
HOW TO PREPARE OSTRICH FILLET AND STEAK
Open the vacuum-sealed portioned ostrich meat packet and leave to stand for 5 minutes. Separate individual cuts. Lightly baste with olive oil. Heat a heavy-base or griddle pan until very hot. If you are having a barbeque, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat twice on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for 5 minutes before serving.
The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Don’t confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. Enjoy the taste!
Cooking times – stove top and braai:
- Rare: 2 minutes per side
- Medium rare: 3 minutes per side
- Medium: 4 minutes per side
(Time-based on a fillet or steak with a thickness of ± 2 cm)