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Cuts rated Tender should be grilled,
broiled, tried or pan-fried.
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Medium Tender cuts should be cooked
in liquid or braised.
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And all cuts can be roasted, cured or served
as kabobs or stir-fry. Meat from the leg is usually ground or processed.
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Because of its low fat content, ostrich cooks
faster than other meat products.
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Steaks and whole muscles should be cooked medium
rare to medium (145 - 160).
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Cooking ostrich to well done is not recommended.
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