• GRILLING:
  Once your outside grill has achieved a "hot grill" temperature, sear each side for one minute. Then cook 3-4 minutes per side for medium to medium rare. The fillet is done when the meat juices stop bubbling though the top. It is always best to turn your fillets with tongs. A fork will allow the juices to escape through the puncture holes.
  Burgers should cook in Only 4 minutes each side.

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• SAUTÉING:
  Use a hot iron skillet for proper heat levels. Heat the pan to hot. Add a little olive oil or butter (and perhaps some green peppercorns-- Click here to see the recipe). Cook for 2 minutes on that side and turn, cover, and turn off the heat. The steak will continue to cook for another 4-5 minutes.

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• BROILING:
  Pre-heat the oven at the Broil setting. Place your fillet 3-4 inches from the broiler. Cook 2-3 minutes per side.
  
• Keep in mind that Ostrich meats contain little or no fat. Overcooking can happen in just a minute and will just cook away all the nutritious juices.

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• Steaks should be cooked Medium Rare to Medium Only (145-160)
  
• All cuts can be roasted, marinated or stir fried.
  
• Cooking Chili or Spaghetti or other Slow Cooking Recipes – Always Cook Ostrich Meat separately in a little olive oil and fold in at the end.