Ostrich Tenderloin Meat - Average 2.5 to 3 Lbs.
Exotic Meat Market offers Ostrich Meat from Ostriches born, raised, and harvested in the USA. At our farm in Southern California we raise over 200 Ostriches on Alfalfa and Beer Spent Grains.
Our Ostrich Tenderloin is tender red meat with robust flavor. Average 2.5 to 3 Lbs. Each. 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.
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.
Anshu’s Ostrich Tenderloin
Ingredients
1 Lb. Ostrich Tenderloin from www.exoticmeatmarkets.com
Grape Seed Oil, for frying
2 pears sliced into matchsticks
10 g fresh coriander
10 g fresh mint
3 Table Spoon Vino Cotto
30 g cracked black pepper
40 g coriander seeds
30 g brown sugar
20 g coarse salt
Cooking Instructions
Place the pepper and coriander in a pan over a low heat and slowly toast.
Transfer to a mortar and pestle, add the sugar and salt and crush roughly.
Bring the ostrich to room temperature for 10 minutes, then cover with the spices.
Heat the olive oil in a pan over a medium heat and cook the ostrich tenderloin until rare or medium rare, about 8 minutes.
Mix the pear, coriander, and mint. Splash with vino cotto and serve with the ostrich tenderloin.
Ostrich Tenderloin Meat - Average 3.5 to 4 Lbs.
Exotic Meat Market offers Ostrich Meat from Ostriches born, raised, and harvested in the USA. At our farm in Southern California we raise over 200 Ostriches on Alfalfa and Beer Spent Grains.
Our Ostrich Tenderloin is tender red meat with robust flavor. Average 2.5 to 3 Lbs. Each. 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.
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.
Anshu’s Ostrich Tenderloin
Ingredients
1 Lb. Ostrich Tenderloin from www.exoticmeatmarkets.com
Grape Seed Oil, for frying
2 pears sliced into matchsticks
10 g fresh coriander
10 g fresh mint
3 Table Spoon Vino Cotto
30 g cracked black pepper
40 g coriander seeds
30 g brown sugar
20 g coarse salt
Cooking Instructions
Place the pepper and coriander in a pan over a low heat and slowly toast.
Transfer to a mortar and pestle, add the sugar and salt and crush roughly.
Bring the ostrich to room temperature for 10 minutes, then cover with the spices.
Heat the olive oil in a pan over a medium heat and cook the ostrich tenderloin until rare or medium rare, about 8 minutes.
Mix the pear, coriander, and mint. Splash with vino cotto and serve with the ostrich tenderloin.
