Ostrich has found a place on the world's menu, delivering red meat flavor with two-thirds less fat! Already a popular menu item at upscale American and European restaurants, ostrich is poised to become "the premier red meat of the next century," says The National Culinary Review. The reason is simple . . . no meat combines the flavor, versatility and nutritional benefits of ostrich. Now available throughout the United States, ostrich is passing the test of consumer acceptance. Easily prepared by the homemaker, it still allows fine chefs to demonstrate their culinary skills.

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. Cuts rated Tender should be grilled, broiled, fried or pan-fried. Medium Tender cuts should be cooked in liquid or braised.

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.