Ostrich Oyster Steak is one of the most popular
cuts of ostrich. This boneless cut of Ostrich Meat is extremely tender and very
lean. Ostrich Oyster Steak is very easy to cook, it can be grilled, or quickly
pan fried. The Oyster Steak is wonderful just cooked on its own to appreciate
the full natural flavor. The great thing about Ostrich Oyster Steak is that it
can be cooked to your taste, and can even be eaten raw (as Carpaccio) so a
little pink in the middle is ideal and will maximize your enjoyment of this
product.
This boneless cut (iliofemoralis externus) is a
flat, oval shaped muscle which lies anteriorally and dorsally to the Outside
Thigh and is that portion of the Thigh which attaches to the anterior end of
the ilium. It is prepared from a Thigh by following the natural seams and by
removing all bone and connective tissue.
Ostrich Meat has a very low-fat content and for
this reason, it is best to cook over a high heat to seal the meat, then reduce
heat and cook as a Beef Steak according to the cut. Over cooking to very well
done will ruin the steak and convert it to leather! Ostrich Steaks are
excellent with your favorite marinade, with cranberry jelly or redcurrant sauce
being particularly good.
Exotic Meat markets offers Grass-Fed Ostrich Meat. Our Ostriches are raised in the USA.
Ostrich has found a place on the world's menu, delivering red meat flavor with
two-thirds less fat! No meat combines the flavor, versatility, and nutritional
benefits of ostrich. Ostrich is similar in taste, texture, and appearance to
beef. It's comparable to beef in iron and protein content, but ostrich has less
than half the fat of chicken and two-thirds less fat than beef and pork.
Ostrich beats the competition with fewer calories, too. That's why ostrich is
the choice of health-conscious consumers who refuse to sacrifice flavor.
All cuts can be roasted, cured, or served as
kabobs or stir fry. Meat from the leg is usually ground or processed. Because
of its low-fat content, ostrich cooks faster than other meat products. Steaks
and whole muscles should be cooked medium rare to medium. Cooking ostrich to
well done is not recommended.
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