91 © 2017 2019 FAN FILETS Approx. 3lb The most tender ostrich cut, the fan filet is easy to work with. It has a deep red color and smooth texture and pairs well with flavors and ingredients commonly used with beef and other darker game meats (red wine, garlic, rosemary, mushrooms, etc.). BUTCHER INFORMATION: Cut from the upper inner thigh. Fully denuded. COOKING/PLATING TIPS: Cook fan filets like a London broil. The filets can be marinated first (as in traditional London broil preparations), but it’s not necessary. Ostrich is very lean, so fan filets will cook quickly and care should be taken not to overcook them. (We recommend cooking to a medium internal temperature of 140–145 degrees max.) MENU TYPE: High Price Point. Ostrich is a unique offering ideal for fine dining and contemporary menus. TENDERLOINS Approx. 1.5lb Tender and meaty, ostrich tenderloins aren’t quite as tender as fan filets but they’re incredibly versatile: they can be broiled, fried, braised, poached or grilled. BUTCHER INFORMATION: Cut from the upper inner thigh. Fully denuded. COOKING/PLATING TIPS: Like other tenderloins, ostrich tenderloins can be roasted whole and sliced before serving, or sliced into medallions, sauteed and served with a flavorful sauce. Ostrich is very lean, so the tenderloins cook quickly and care should be taken not to overcook them. (We recommend cooking to a medium internal temperature of 140–145 degrees max.) MENU TYPE: High Price Point. Ostrich is a unique offering ideal for fine dining and contemporary menus. OSTRICH With a flavor and color more akin to grass-fed beef than poultry, ostrich meat makes a great heart-healthy alternative to red meat. It’s low in fat and cholesterol (even lower than skinless chicken) and high in iron; the lower fat content means the meat cooks faster with less shrinkage. We recommend cooking ostrich medium-rare to medium for the best eating experi- ence.