Ostrich
It might just be the next meat
on your grill

But instead of being similar to poultry, ostrich is much more like beef in taste and texture. It has a great versatility and can be bought ground, cut into steaks, as sausage and even hot dogs. As for cooking it, Ostrich can be substituted for most any meat and grills very much like lean beef.
The availability of ostrich meat is still rather spotty, but with new ostrich ranches popping up all over the world it is getting easier to find.
Ostrich is also showing up on the menu at many restaurants. Because it is leaner and lower in cholesterol than most any other meat, ostrich is frequently found in heath food stores.
There are also several online outlets that now carry ostrich, so you can have it shipped practically anywhere. Ostrich industry groups are working to spread the word and the availability of ostrich, so as time goes by you will probably see more and more ostrich products on the market, which means that the price will come down over time.

Two rules of thumb
When it comes to cooking ostrich remember two things. First of all, ostrich meat is leaner than most any meat you will cook. Be sure not to over cook it and use marinades to hold in the moisture when it cooks. Also, because it is so lean you will see a lot less shrinkage during cooking.
Secondly, ostrich is higher in iron than beef so it has a very red colour to it, even when it is properly cooked. Don’t compare the colour with cooked beef when determining if the meat is cooked properly. It will be darker red when done. This is why it is best to use a meat thermometer to check for doneness.
Ostrich should be cooked to a temperature of 66ºC for medium. The cooking times for ostrich are about the same as beef, but keep a close eye on it until you get a used to cooking it.

Healthy
Ostrich meat can be substituted for most any meat in recipes. It is a great way to reduce your fat and cholesterol intake, while still giving you a meaty meal. Ostrich absorbs flavours more quickly than beef so you might want to reduce marinating times and limit the amount of spices you use to compensate. Ostrich has a great flavour of its own and is generally well liked by the pickiest of eaters. Pick an inexpensive cut the first time you try it so that you can get

Pink-Tinted
Class

Winenote:
One of the great surprises in Champagne is the rosé version with the Moët et Chandon non-vintage (€41.29) among the high flyers. You don’t see it as often as you do the normal Brut for the simple reason it is less likely to be sent gushing by the high-flyers. And if you want to send it spraying over the audience it will do that too. But it is much too good for that. Its taste and attractiveness is very acceptable. It was the top romance drink of the twenties but when that era ceased to roar Pink Champagne began to be dropped and it wasn’t until round about the seventies that it came back into popularity. And low and behold suddenly many found out that it was better - as far at they were con