Premium filet cuts from the Tenderloin, Top Loin, Tourenedo, Outside Strip, and Inside Strip. The ostrich filet is ideal for grilled steak and steak strips.

COMES FROZEN - MAY PARTIALLY THAW DURING TRANSIT
(Read the USDA Guidance on refreezing partially thawed meat.)

COOKING TIPS

• For optimal flavor and consistency, grill (or pan-sear) the Ostrich Filet to an internal temperature of 125-130F degrees.
• Then wrap in foil and let the filet rest for 5 to 10 minutes. This will allow it to continue to cook and marinate in its own juices.
• You can also cook the Filet to medium (130-140F degrees) if you prefer.
• For seasoning, you can go simple (olive oil, salt, pepper), use a dry rub, or use a marinade.