Ostrich Cuts 101: How to Choose the Right Cut for Every Meal

Understanding different cuts of meat makes cooking easier and more enjoyable. Ostrich is no exception. Knowing which cut to choose — and how to use it — helps ensure great results every time.

Ostrich steaks are best treated like high-quality lean beef. They cook quickly and are ideal for grilling or pan-searing. Because ostrich is low in fat, steaks should be cooked to medium-rare or medium to maintain tenderness. Simple seasoning and high heat allow the natural flavor to shine.

Ground ostrich is one of the most versatile options. It can be used anywhere ground beef is traditionally used, including burgers, meatballs, tacos, and sauces. Its lean profile makes it lighter while still delivering a rich, satisfying texture. Adding moisture through sauces or vegetables helps keep dishes juicy and flavorful.

Ostrich stew or slow-cook cuts are well suited for soups, chilis, and braised dishes. When cooked low and slow, these cuts become tender and absorb flavor beautifully. Unlike fattier meats, ostrich creates clean, balanced dishes without excess grease.

When selecting a cut, consider how much time you have and the style of meal you’re preparing. Quick meals benefit from steaks or ground meat, while weekend cooking lends itself well to slow-cooked dishes. Choosing the right cut removes guesswork and builds confidence in the kitchen.

Ostrich offers flexibility without complication. With a basic understanding of each cut, cooking becomes intuitive, approachable, and consistently delicious.