With a variety of wonderful tastes and nourishment and its amazing ease and adaptability in simmering, ostrich meat has quickly wound its way onto the menu list of many of the nicest eateries in the world.
Chefs like its remarkable fresh, meaty flavor and are discovering more sensational ways to ready and serve ostrich. But what does ostrich taste like?
Ostrich tastes like grass-fed beef! It has an amazing flavor and is not as strong and gamey as moose. Ostrich has a texture similar to beef, but with a stronger and savory taste. It’s pretty easy to prepare ostrich meat and it cooks faster due to its lean nature.
Enthusiasts will normally have misgivings and would want to fully understand the ins and outs of preparing ostrich meat, and that’s part of what you will learn here today.
Let’s get started!
What Does Ostrich Taste Like?
Some ostrich meat enthusiasts relate the flavor to a leaner cut of grass-fed beef. A lot of the beef you consume is grain-fed. The grain diet provides beef with elevated intramuscular fat quantity and more marbling.
This sufficient marbling of grain-fed beef generates a rich flavor. Grass-fed beef possesses a robust, nuttier flavor. Ostrich is identical to grass-fed beef meat but equals low-fat game flesh like venison.
If you’ve never attempted ostrich meat, you’re certainly losing! Ostrich is like premium beef in flavor and composition. It broils like any slim steak, and because it is so thin, you will not detect any reduction while simmering, and you’ll have more meat to relish!
Ostrich meat is vibrant in iron, and it is a considerable way to decrease your fat and cholesterol intake while still offering you an awesome, tasty, meaty meal.
When it comes to the assortment of wonderful tastes and healthy consumption, ostrich is one of the most outstanding meats.
It’s even less intense in fat than most white meat, chicken, or turkey. Ostrich meat doesn’t savor like other birds. Its meat is ruddy like venison, and some state that it has a similar taste to veal.
My dear, you will have to attempt it yourself and arrive at your own opinions. I would love to learn what you have to tell about the savory flavor of ostrich meat.
Ostrich meat is a bearable, health-conscious substitute for beef. What value is a high-protein diet if the protein you consume is harmful?
Ostrich’s low fat amount makes it a wonderful one-to-one substitute for beef. And the nicest part? You don’t forfeit any flavor at all.
Once again, ostrich taste is identical to beef, but many say it is better. Find out more yourself!
How to Cook Ostrich Meat
Ostrich is a healthful and tasty alternative for not just beef but any red or white meat. Utilize it in your special recipes. It soaks up spices and marinates promptly.
But there is a catch.
Because ostrich meat is so thin, you need to be cautious not to overcook it. The suggested preparation for this type of meat is moderate or medium-rare, like a premium steak. The meat, however, is particularly simple to prepare.
NOTE: Never boil ostrich meat to more than medium.
It should be ruddy in the middle when you slice into it. Utilize only soft temperature and steam when roasting. When a roast is fully prepared, the suitable interior conditions are 160 ° F. Ostrich flesh doesn’t have any bones. That’s why it doesn’t shrink.
I propose that you heat both sides over great heat when you broil, fry, or BBQ, and then proceed with the cooking on lower heat to the way you prefer.
Many ground meat recipes suggest that you reduce the fat when sautéing ground meat, but ostrich ground meat is so thin that there is no fat to drip.
Ground Ostrich can be utilized in any recipe that requires beef. You can prepare your chili with it, spaghetti sauce, tasty lasagna, or utilize it for any casserole.
Types of Ostrich Cuts
Like all other meats, the ostrich has unique cuts. The most prominent slices you’ll see online or in specialty stores are:
- Fan Filets: these are from the upper anterior thigh and are identical to a London Broil or top-round steak
- Tenderloins: Imagine beef tenderloins that can be sliced into medallions to get an image of this
- Top Striploin: they are identical in impression to New York Strip steaks but comparable in composition to the ostrich tenderloin
- Ground: they are comparable to ground beef and utilized in making burgers
Best Ways to Simmer Ostrich Meat
One of the favorable things about ostrich meat is its adaptability. It mixes well with flavors commonly used to prepare beef, like red wine, garlic, and rosemary. There are also several numerous marinades you can utilize to strengthen the flavor.
Some of the ways you can simmer ostrich meat are:
Slice your ostrich tenderloin into medallions and rouse your grill. Cook these tenderloin steaks like you would do with any slice of beef.
Because ostrich is so thin, chefs suggest not to grill it over medium.
Fan filets, tenderloins, or tip strip loins can be roasted like any slice of beef. Ensure to employ plenty of salt, fresh herbs, and garlic to improve the flavors.
Also, ensure to marinade the roast throughout the night and char in the juices before positioning it in the oven.
This process enhances moisture and also locks it in.
3. Cast-Iron Skillet
Chefs propose simmering your ostrich steaks in a cast-iron skillet. A cast-iron pan provides you an even sear, and you can strengthen the flavor with butter and herbs.
What Does Ostrich Look Like When Cooked?
Ostrich’s similarities to beef don’t just end with the red color. The cooked cuts look remarkably identical to the cooked beef.
BBeef’selevated fat content causes shrinkage. A cooked cut of ostrich will hold its original size and shape. The red center and browned outside resemble a medium-rare steak when you cut it into a tenderloin.
Yes, ostrich is a red meat! Ostriches are birds, so they’re deemed to be poultry. The meat, though, is distinct from most other poultries like chicken or turkey. It’s red in color and simmers more like beef!
Ostrich meat obtains its red color from myoglobin. Myoglobin is a protein in the meat that changes to red when uncovered.
No, it’s not! Even though ostrich meat is red, it’s still categorized as poultry by the USDA. Culinary categories are much distinct.
Raw ostrich meat’s tint of red is darker and brighter than its red meat companions. When sliced into steaks, it looks identical to filet mignon or other thin slices of beef. Its soft intramuscular fat quantity implies a scarcity of marbling like is obtainable in a ribeye or strip steak.
Ostrich meat in eateries is on the increase. As the dining public accepts the farm-to-table precept, more chefs accept this sustainable, thin meat. So it’s available in virtually every restaurant around you.
Though more and more chefs accept ostrich meat as a beef alternative, the nicest place to relish your ostrich meat is right in your home.
So, I urge you to get some ostrich meat today and try out any of the cooking processes above. So that next time someone asks, “what does ostrich meat taste like?” You’ll be a voice of authority. Cool right? I know!
Purchasing ostrich meat online is as easy as requesting anything else. It appears right at your doorstep, flash-frozen and steady.
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