Ostrich fillet

A dark red, tender poultry meat close to lean beef for quick searing, grilling and tartare.

Ostrich fillet is a dark red, tender poultry meat close in look and taste to lean beef, very low in fat, rich in protein and iron, cooking quickly and easily overcooked. It is quickly seared over high heat to medium rare, grilled, cut into tartare and carpaccio, braised and served with berry and pepper sauces.

Calories, proteins, fats and carbohydrates per 100 g of product

Ostrich fillet, Raw: Calories 123.0 kcal, Proteins 22.1 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories123.0 kcal

Proteins22.1 grams

Fats3.2 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Grilled Ostrich Fillet with Baked PotatoesAustralian cuisine | Main courses

From Chicken Run

Ostrich shashlikAuthor's cuisine | Main courses

Ostrich kebab is a true gastronomic adventure that adds an exotic touch to a traditional dish. Ostrich meat is known for its tenderness and low fat content, with a flavor reminiscent of a mix between beef and poultry. Marinating with onions, olive oil, salt, and pepper makes the pieces juicy, while quick grilling over fire preserves their natural taste. Medium doneness is the best choice to highlight the meat's softness and rich aroma. This kebab is perfect for those who appreciate new culinary experiences, offering a balance of refined taste and lightness. It can be served with grilled vegetables and berry or wine-based sauces that enhance its delicate character.

Ostrich steak with spring rollsAustralian cuisine | Main courses

Ostrich steak with spring rolls is a true embodiment of Australian cuisine, combining sophistication and exotic ingredients. The ostrich fillet, tender and low-calorie, is fried to a perfect caramelized crust, acquiring a rich meaty flavor with a hint of sweetness. Bacon and fat net add juiciness while the cranberry sauce provides a light tartness. The spring rolls are crispy and filled with mashed potatoes, featuring delicate aromas of mushrooms, garlic, and herbs that complement the main dish with texture and depth of flavor. This dish is not only delicious but also elegant, creating a balance between exoticism and homely comfort. Perfect for a formal dinner where you want to impress guests with an unusual yet refined combination of flavors.

Ostrich fillet with herbs and lemon-cream sauceFrench cuisine | Main courses

Ostrich fillet with herbs and lemon cream sauce is an exquisite dish of French cuisine that combines the tenderness of meat and the sophistication of spices. Ostrich meat, known for its lightness and low fat content, gains depth of flavor from a marinade of parsley, garlic, and wine vinegar. Served with an aromatic creamy lemon sauce, it highlights its softness and adds a refreshing citrus note. This recipe blends elegance and simplicity, making it perfect for a special dinner or gourmet treat. It pairs wonderfully with white wine and light sides like roasted vegetables or fresh salad. Ostrich fillet will be a worthy decoration for the festive table and provide new gastronomic experiences.