Ostrich, inside strip, raw

The ostrich inside strip is another lean cut from this large flightless bird, similar in appearance and use to a beef strip steak, with a fine grain and deep red color. It's typically grilled, pan-seared or roasted to a rare or medium-rare finish and sliced against the grain, since like other ostrich cuts it has very little fat to keep it moist through longer cooking. It works in the same preparations as a beef strip steak, from simple salt-and-pepper searing to marinated skewers, and thin slices can also be quickly seared for fajitas or stir-fries.

Keep fresh ostrich refrigerated and use within a few days, or freeze for longer storage, handling it like other raw poultry products. At 127 calories per cooked 4 oz portion, the inside strip provides 23.7 g of protein per 100 g, 47% DV, and 23% DV iron, with just 2.87 g of fat and 76 mg of sodium per 100 g, making it a lean option for a quick-seared main when a beef-like texture is wanted without the fat of a traditional steak. Resting the meat briefly after cooking helps keep the lean cut from drying out on the plate, and a simple pan sauce made from the drippings adds back some richness to an otherwise lean dish.