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21st Century Meats is the result of many months of exhaustive research and development. We've examined each demand our customers have presented us with and developed our product lines to fit their needs. |
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Packaging |
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We use only state of the art equipment and materials to insure that our customers receive the best quality and value for their dollar. Whole muscles, sausages, and patties are Cryovac packaged for ease of use and extended package life. Our portioned medallions and filets are packaged using a film packaging system that provides a shelf life of thirty days, and enhances retail venue display. |
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Variety |
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Our vendors have made it clear they desire a variety of products to offer their customers. You spoke and we listened!!! For our exclusive restaurant customers, we offer two cuts of the finest meat available anywhere; the Tenderloin and Fan Filet. These filets stand up against the finest Filet Mignon or Beef Tenderloin. To fit the lower priced menu structures of higher volume restaurants and retail outlets, we've developed the perfect solution; Perfect Portion Cut Medallions and Filets. These items are offered in 2, 4, and 6 ounce portions to fit the needs of any customer. If you would like to cut your own portions, we offer a 4 foot, uncut Ostrich log in a variety of diameters to suit your needs. Ask our customer representative for details. We also offer a variety of sausages and other items such as: Ostrich snack sticks, patties, liver pate, and 'Deli Cuts'. |
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Service |
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It is our desire to offer the best quality, service, and value to each account we service. If you have a special request such as private labeling, a special product, or specific shipping needs, our customer representatives are ready and waiting to provide the ultimate in service excellence. |
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USDA Inspection |
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All products from the 21st Century Meats line are USDA Inspected. |
Cooking with Ostrich
Ostrich meat is similar in taste to beef, and has a texture similar to veal. Ostrich meat has no visible fat; either external, or intramuscular. There are three grades of Ostrich meat which define the tenderness of the cuts. The grades always include the same muscles and serve as a guide in preparing the meat.
'AAA' or 'Prime' cuts consist of the five most tender muscles. these are the Top Loin, Tenderloin, Inside Strip, Outside Strip, and the Fan Fillet. These muscles are ideally suited to dry heat cooking methods, such as roasting, broiling, pan frying, or saute. The texture of the muscle fibers varies from cut to cut, but all five are quite tender.
'AA' or 'Choice' cuts consist of the next three muscles. These are the tip, oyster, and the round. While not quite as tender as the 'Prime' cuts, these cuts are quite suitable for roasting or grilling, and are also used in recipes for fajitas, stir frys, or kabobs.
'A' or 'Select' cuts are the least tender cuts from the Ostrich, and should be tenderized before using any of the dry heat cooking methods. 'A' cuts are ideally suited to moist heatcooking, and for cured or smoked products. The two muscles in this category are the Inside and Outside Drum.
In addition to muscles, the liver, heart, and neck are also available. The liver is used in Pate' and Mousseline. The heart can be prepared like a beef heart. The neck can be used instead of Ox tail in soup. Ground Ostrich crumbles when cooked, so the use of a binder, such as egg whites or bread crumbs, is advised when making meatballs or Salisbury steak.
Finally, there are two things to remember when cooking with Ostrich:
1. Ostrich meat has such little fat, that it cooks faster than beef. When using dry heat methods, cook the meat until it is medium-well done to avoid drying it out. Ostrich, like beef, can also be served rare.
2. Ostrich meat accepts flavor additives readily, so it is necessary to cut back on seasonings. Never marinade Ostrich meat with any other meat. Ostrich meat will pick up and amplify any flavor that comes in contact with it.
Ostrich meat is the 'red meat' for the 21st Century. As you work with it, you will discover that there is nothing that cannot be done with it.
Happy Cooking!
There are two muscles in each cut of Ostrich:
| Muscle No. 1 is the Tenderloin, it comes from the back, tender, average wt. per muscle 1-1/2 to 2 lbs. |
| Muscle No. 2 is the Inside Strip, it comes from the thigh, tender, average wt. per muscle 1 to 1 1/2 lbs. |
| Muscle No. 3 is the Fan, it comes from the thigh, tender, average wt. per muscle 3-1/2 to 5 lbs. |
| Muscle No. 4 is the Outside Strip, from the thigh, tender, average wt. per muscle 1 to 1-1/4 lbs. |
| Muscle No. 5 is the Top Loin, it comes from the thigh, tender, average wt. per muscle 1-1/2 to 2 lbs. |
| Muscle No. 6 is the Outside thigh, it comes from the thigh, tender, average wt. per muscle 3 to 5 lbs. |
| Muscle No. 7 is the Oyster, it comes from the thigh, tender, average wt. per muscle 1-1/2 to 2 lbs. |
| Muscle No. 8 is the Tip, it comes from the thigh, medium tender, average wt. per muscle 4 to 5 lbs. |
| Muscle No. 9 is the Outside Leg, medium tender, average wt. per muscle 3 to 4 lbs. |
| Muscle No. 10 is the Inside Leg, medium tender, average wt. per muscle 3 to 4 lbs. |
| Lean Trim is your Burger, stew, or stir fry meat, average wt per bird 18 to 30 lbs. Depending of size |
The Tenderloin, Top Loin, Inside Strip and Outside Strip are very easy to portion cut and make nice medallions.
The Fan is a large long thick fillet, can be cut into steaks or prepared like a prime rib.
The Inside Leg and Outside Leg are nice thick muscles and are a nice inexpensive steak. For cooking you might want to marinate and tenderize it a little bit.
The Oyster muscle is a very tender muscle, it has the silver lining through the middle of it, when trimmed away this is a very nice tender steak.
All of the top five muscles, make very excellent steaks.
If we take the high side of the pound figures you can average approximately 95 pounds of meat from one bird.
Web Author: Richard Hill
Copyright ©1996 by RSH - ALL RIGHTS RESERVED