The Ostrich fan fillet is from the upper inner thigh of the bird. It is the most tender cut from the ostrich and the easiest to work with. Ostrich has a deep red color and smooth texture.
Although this flavorful meat may be considered poultry, ostrich is more like grass-fed beef than chicken or turkey. In fact, it tastes more like beef too—with a flavor similar to prime beef! Ostrich meat has a sweeter and richer taste than other meats.
Ostrich meat has additional benefits beyond its flavor. It is very low in fat and cholesterol, even lower than skinless chicken, while offering a high iron content, making it a great beef-alternative for those watching their weight. Also, this lower fat content means that there is less shrinkage during the cooking process (less raw meat needed per serving) and the meat will cook faster.
Product is Flash Frozen
Sent in our chilled packaging, if the product is totally defrosted on receipt it should not be re-frozen and must be consumed within 7 days.
After packaging and labeling, the ostrich meat goes through a process of shock freeze in order to preserve the original quality.
Keep up the meat in the freezer, in its original packaging. If you want to cook it immediately after you received it, allow thawing slowly in the refrigerator. It will take longer to thaw, but this way the meat will retain its properties and texture. Important: after thawing, do not freeze again!
For tips and tricks about how to cook ostrich meat, please visit our Recipe page
Fan Fillet-ul este cel mai mare si cel mai fin fillet de la strut. Este delicatesa pe care o vaneaza chef-ii bucatari deoarece le permite sa gateasca un muschi medium-rare fraged si delicios, simultan pentru mai multe persoane.
Daca vreti sa va rasfatati familia, prietenii cu o carne cu adevarat nobila, Fan Fillet-ul este solutia.
O gatiti precum gatiti carnea de vita (cea slaba, fara grasime interstitiala) sau carnea de vanat deoarece, daca o gatiti prea indelung, se usuca si nu mai este carnea suculenta si gustoasa asteptata de toata lumea.
11/16/2016 8:10 PM
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