Quick answer: Ostrich is a dark red, very lean meat with a mild beef-like flavour. Intact steaks need controlled, short cooking according to the supplier; burgers and mince must be cooked thoroughly.
Ostrich surprises first-time buyers because a bird produces meat that looks and eats more like lean red meat than chicken. That resemblance makes it approachable, but it can also tempt cooks to apply a marbled-beef method to a much leaner steak.
Field note: The useful comparison is “lean red meat”, not “beef”. The lack of marbling changes the margin for error.
What does ostrich meat taste like?
Ostrich is mild, clean and subtly mineral. It lacks the strong game character some people expect and is often compared with lean beef or veal.
The texture of a correctly cut steak is fine-grained and tender. Excessive cooking can turn it tight and dry quickly because there is little internal fat.
Texture, cuts and buying formats
Fan fillet, fillet and steak portions are the best-known tender cuts. Diced meat may include harder-working muscle. Burgers and mince are approachable but reflect added ingredients and require thorough cooking.
Some older product pages used “ostrich burger” as a generic novelty term. Check the ingredient list: added fat, rusk, seasoning and other meats can be present.
- Fan fillet or fillet: premium tender steak cuts.
- Steak portions: check thickness and named muscle.
- Diced ostrich: ask whether it is intended for quick cooking or stewing.
- Burgers and mince: cook thoroughly.
- Biltong or cured products: follow the ready-to-eat label.
How to buy ostrich meat responsibly in the UK
Most retail ostrich meat is farmed. Look for country of origin, processor information and a specialist cold chain. Farming alone does not answer welfare or environmental questions, so ask how the supplier assesses producers.
Frozen ostrich can be an excellent option because specialist demand is intermittent. What matters is correct freezing, packaging and defrosting—not a blanket assumption that fresh is superior.
- Look for the exact species or product name rather than a vague marketing description.
- Check country of origin, processor details, use-by date and storage instructions.
- Ask whether the product was farmed or wild and what traceability documents support that claim.
- Use a specialist food business with a reliable chilled or frozen delivery chain.
- Do not bring meat home in personal luggage without checking the current border rules.
How to cook ostrich meat
The short version: For an intact tender steak, use a hot surface and a short, controlled finish; for mince and burgers, use thorough-cooking directions.
Dry the surface, use a lightly oiled hot pan and avoid repeatedly moving the steak. Because it is lean, a modest amount of oil, butter added late, or a sauce can improve the eating experience.
Diced meat labelled for stewing should be browned then cooked gently until tender. Quick-frying unidentified dice can produce a disappointing result if the pieces come from working muscle.
A practical cooking plan
- Read the cut name and cooking instructions.
- Defrost overnight in the fridge.
- Dry and season just before cooking.
- Sear an intact tender steak without crowding.
- Use a thermometer or validated timing as directed.
- Rest briefly and slice across the grain.
Food-safety points that matter
Unfamiliar does not mean exempt from ordinary food hygiene. Keep raw meat separate from ready-to-eat food, defrost it in the fridge, wash hands and utensils after handling, and follow the storage and cooking directions supplied with the product.
The Food Standards Agency gives a conservative full-cook benchmark of 70°C for two minutes, with equivalent time-and-temperature combinations. Minced products, burgers, sausages, mechanically tenderised meat and products made from several pieces should be treated as requiring thorough cooking. A specialist supplier may give validated instructions for an intact whole-muscle cut; follow those instructions rather than guessing from colour alone.
Ostrich is poultry in zoological terms, but retail products may come with cut-specific validated directions. Never transfer whole-steak advice to mince, burgers or mechanically tenderised products; those need thorough cooking.
Flavours and serving ideas
Pepper, mustard and mushroom sauces make the beef comparison comfortable. Citrus, pomegranate, herbs and grilled vegetables reveal its lighter side.
Avoid drowning the first steak in marinade. Season simply and serve sauce alongside so the meat’s mild character remains identifiable.
- Black pepper and mustard
- Mushroom and thyme
- Pomegranate or redcurrant
- Charred peppers and aubergine
Common questions
Does ostrich taste like chicken?
No. Its dark colour and flavour are closer to lean red meat, although it remains distinctly mild.
Why did my ostrich steak become dry?
Likely causes are overcooking, a pan that was not hot enough to brown quickly, or using a working-muscle cut as a steak.
Are ostrich burgers the same as steak?
No. Grinding and added ingredients change texture, nutrition and safety. Cook burgers thoroughly.
The considered verdict
Ostrich is a sensible first exotic meat when the cut is named and the supply chain is clear. Respect its leanness and it offers a clean, approachable steak experience.
Continue exploring: Beginner’s guide · Lean game cooking
Sources and further reading
Rules and guidance can change. Check these primary sources before buying, importing or preparing an unfamiliar product: Food Standards Agency: cooking food safely; GOV.UK: importing animal products for human consumption.