Ostrich Fillets (tenderloin/loin medallions) deliver a remarkably beef-like experience in an ultra-lean, fine-grained cut. Technically poultry—part of the ratite family—ostrich eats like red meat: clean savor, quick sear, and a silky bite when cooked properly. We ship every pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Beef-adjacent flavor: bold yet clean, with a tender, delicate texture.
• Lean & high-protein: cooks fast—perfect for hot-and-fast sears and elegant plating.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook to a juicy finish.

What’s Included

Trimmed ostrich fillets (tenderloin or loin medallions). See the variant selector for piece count and total weight; exact cut spec may vary by lot and is noted on the label.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic, rosemary, thyme, crushed coriander, lemon zest.
• Sauces: chimichurri, herb butter, peppercorn pan sauce, red-wine reduction, salsa verde.
• Sides: grilled asparagus, roasted potatoes, charred broccolini, arugula salad with shaved Parmesan.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours per pack in the fridge (34–40°F) until fully thawed.
• Cook within 48 hours of thawing. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Proven Methods)

Culinary preference: many chefs serve ostrich fillets at medium-rare to medium (≈130–140°F) to keep them tender and juicy. Conservative food-safety guidance for ratites (poultry family) is to cook to 165°F (74°C). Use a fast, accurate thermometer and rest before slicing.

1) Cast-Iron Sear (restaurant finish)

• Pat dry; light oil; season generously with salt and pepper.
• Sear in a ripping-hot skillet ~1½–2½ minutes per side.
• Optional: add butter, garlic, and herbs to baste for the last 30–45 seconds. Rest 5–8 minutes.

2) Two-Zone Grill (char + gentle finish)

• Set up a hot and a cool zone. Sear quickly over direct heat for color.
• Move to indirect to finish to your target temp; rest before slicing.
• For setup tips, see Grill Setup Wizard and Steak Cooking Methods.

3) Sous Vide + Sear (edge-to-edge)

• Bag with a little olive oil and herbs; cook to your preferred doneness (e.g., 129–135°F), then pat very dry.
• Sear very hot, very fast for a crust without overcooking the center.
• Use our Sous Vide & Reverse-Sear Calculator for times and temps.

Pro Tips

• Don’t overcook: as a lean cut, ostrich can dry out—pull early and let carryover finish.
• Butter or board sauce: a quick herb-butter baste or board sauce adds lusciousness to lean fillets.
• Rest & slice: 5–8 minutes of rest keeps juices in; always slice across the grain.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• Transfer to the freezer on arrival or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Ostrich Meat · explore more Wild Game · compare steak-style cuts in Steaks · find ideas in Recipes.

Chef’s note: Treat ostrich fillets like premium, lean beef—dry the surface thoroughly, sear hot for a quick crust, then rest and slice. A bright herb sauce makes the flavors sing.