Ostrich - Fillet Steak - 2x125g (frozen)

About This Product

Discover one of Africa's finest game meats with our Ostrich Fillet Steaks. Naturally lean, exceptionally tender and full of rich flavour, ostrich offers a premium steak experience that's both unique and approachable.

Often compared to high-quality beef, ostrich has a clean, rich flavour with a delicate game finish, making it an excellent choice for both first-time buyers and experienced game meat enthusiasts. Expertly prepared and frozen to lock in freshness, each pack contains two 125g fillet steaks, perfect for the braai, barbecue or a special meal at home.

If you're looking to try something new without straying too far from familiar flavours, ostrich is the perfect place to start.

Flavour Profile

• Flavour: Rich, beef-like with a delicate game finish.
• Texture: Exceptionally tender.
• Leanness: Naturally lean.

Perfect for: Gourmet dinners, braais, date nights and anyone new to exotic meats.

Defrosting Instructions

For the best results, thaw overnight in the refrigerator.

Once defrosted, remove from the fridge 30 minutes before cooking to allow the steaks to reach room temperature.

Pat dry with kitchen paper before seasoning.

Do not refreeze once thawed.

Best Cooking Methods

Ostrich Fillet Steaks are best cooked on:

• Charcoal braai
• Barbecue
• Cast iron griddle
• Heavy frying pan

Season simply with sea salt and freshly cracked black pepper to allow the natural flavour of the meat to shine.

Cooking Guide

For the best eating experience, ostrich is best served medium-rare to medium.

Medium-Rare (Recommended)

Cook over a very hot pan or grill for 2½–3 minutes per side.

Internal temperature: 54–57°C

Medium

Cook for 3–4 minutes per side.

Internal temperature: 60–63°C

As ostrich is naturally lean, avoid cooking beyond medium to maintain its tenderness and juiciness.

Resting

Allow the steaks to rest for 5–10 minutes before serving.

Resting helps retain the natural juices and ensures every bite is beautifully tender.

Chef's Tips

• Pat the steaks dry before cooking for the best caramelised crust.
• Use a very hot cooking surface and turn only once.
• Slice across the grain for maximum tenderness.
• Finish with a small knob of butter and a sprig of fresh rosemary while resting for extra richness.

Serving Inspiration

Serve your Ostrich Fillet Steaks with:

• Jimmy's Steakhouse Sauce
• Robertson's Braai & Grill Seasoning
• Mrs H.S. Ball's Original Chutney
• Creamy sweet potato mash
• Chargrilled asparagus or Tenderstem broccoli

Wine Pairing

A South African Merlot or Pinot Noir pairs beautifully with ostrich, complementing its delicate flavour without overpowering its naturally rich character.

Braai Master's Tip 🇿🇦

Ostrich cooks quickly because it's naturally lean. A hot braai and a short cooking time are all you need to achieve a beautifully caramelised exterior and a tender, juicy centre. Let the steaks rest before slicing to enjoy them at their very best.