Ostrich Meat - Pokanoket Ostrich Farm

ASSOCIATION MEMBERS

American Ostrich
Association

American Heart
Association

American College
of Cardiology

Massachusetts
Medical Society

American Medical
Association

Massachussetts
Restaurant Association

National Association
of Specialy Foods

'The premier ostrich company in the world'
* CONTAINS NO ARTIFICIAL INGREDIENTS * 33% LESS FAT THAN CHICKEN BREAST
* 87% LESS FAT THAN GROUND BEEF

Prime Ostrich Meat And Ostrich Products

POKANOKET OSTRICH PREPARATION TIPS

Ostrich meat can be prepared in many ways and in many ways and with a variety of cooking methods. It can be grilled, smoked, stewed, braised, fried, roasted or skewered, served hot or cold, by itself or with a sauce and as hors d'oeuvres, canapes, appetizers, entrees or main courses. Best served rare - medium rare.

Method	Portion	Temperature	Time
Bake	4 oz.	375 F.	15 mins.
Barbecue	4 oz.	Medium	10 mins.
Boil	1-2 lbs.	High	20 mins.
Braise	2 oz.	Low	20 mins.
Broil/Grill	3/4"	High	10-13 mins.
Fry	2 oz.	425 F.	2-4 mins.
Parboil	1-2 lbs.	High	5 mins.
Roast	4-6 lbs.	325 F.	13-15 mins./lb.
Sautee	2 oz.	425 F.	1 min./side
Sear	4 oz.	High	30-45 sec.
Skewer	1" cubes	High	6-8 mins.
Soup	- -	Simmer	30 mins.

Description of Ostrich Cuts and Cooking Tips

Ostrich meat is processed according to USDA Poultry Guidelines. The ostrich is a flightless bird. It has a flat breast bone which makes it unable to fly. Therefore it does not have large breast or wing muscles. The meat from the ostrich comes from the thigh, leg and back.

Pokanoket Ostrich filet (fan, inside strip, outside strip, top loin, and tenderloin) and sirloin (top and round) come from the thigh area. The most tender of our cuts is the filet.

Roast and ground come from the leg.

Ostrich Preparation Suggestions

Ostrich meat is extremely versatile. It can be prepared in many different ways. Ostrich can be grilled, broiled, pan seared, stewed, fried, roasted, braised, or smoked. It can be served hot or cold. It can be used as an appetizer or entree. It is best cooked rare to medium-rare, due to its extremely lean fat content of only 2 grams of fat per 3 oz portion.

To place an order, please call your distributor or

Pokanoket Ostrich Farm

Corporate office:
Phone: 1-508-992-6188
Fax: 508-993-5356
E-Mail: pokanokets@aol.com

Offices located in Chicago and Dartmouth Massachusetts

About Us / Product List / Prime Meats & Nutritional Facts
Gourmet Sausage / Recipes / Our Scrapbook / Ostrich Cuts & Cooking Tips / Order Form