When it comes to choosing the most tender and succulent cut of ostrich meat, look no further than the ostrich fan. Often dubbed the "filet mignon of ostrich," the ostrich fan offers a culinary experience that rivals even the finest cuts of beef. In this blog post, we'll explore what makes the ostrich fan so special and why it deserves a place on your dinner table.

Ostrich meat is a culinary curiosity for most people. Some have never even heard of ostrich as a consumable meat. That's why we’re here to address the giant ostrich in the room: Is it a poultry or a red meat? Let's explore the unique characteristics of ostrich meat and categorize it correctly.

Grilling ostrich, and other lean red meats, can seem daunting because it can dry out quickly and become tough if cooked improperly. Here are some tips to help you grill every cut to perfection.

If you are new to ostrich meat or curious about how to cook it, it’s quite simple! Cook ostrich meat exactly how you would cook any other red meat. Ostrich is super lean (our ground ostrich is 97% fat-free) and can be substituted into any recipe that calls for a red meat, such as beef. 

Rack of lamb is one of our favorite cuts, because in addition to being superbly delicious, the rack is also extremely versatile.  A rack of lamb comprises eight ribs and offers home chefs several preparation methods.

Sous Vide is one of the most popular cooking methods within the restaurant business. We're here to teach you about what sous vide is, the health benefits, what to use, as well as the difference between sous vide and conventional cooking.