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Free Range Ostrich Fillet 200g

(*guideline only)
Pan Grilled: Brush the fillets both sides with Olive Oil. Heat the pan until smoking hot and grill the meat, turning occasionally. Ostrich is best served rare.
Braai: Brush fillets with Olive Oil, Place on braai grid over moderately hot coals and braai turning the meat occasionally. Ostrich is best served rare.


Ostriland Import Export (Pty) Ltd was founded by Hennie van Zyl, an orange farmer who had an idea to go into the ostrich farming business and soon realised that a tannery will be necessary to optimize the yield of an ostrich and in 1996 he started the tannery in Citrusdal in the Western Cape, South Africa, about 1.5 hours’ drive away from Cape Town.

A state of the art meat processing facility had been built that adheres to the strictest of international standards, to ultimately provide to the customer the safest and healthiest deli meat product available anywhere in the world.

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