British Domesticated Ostrich Association

Dangerous Wild Animals Act

Changes were made to the main body of the DWAA (not the schedule listing the species requiring a licence) which took effect on 18th March 2010. The amendments are:

Extend the period of validity of a licence from a maximum of one calendar year to two years; and

Provide that licences (other than in the case of licence renewals) will come into force immediately upon their being granted (rather than, as was previously the case, from either the date of the grantor the beginning of the next following year).


A Guide to Cooking Ostrich

Ostrich Meat is a red meat with the characteristics of poultry meat and low in fat. Ostrich meat can be used as steak for frying, or any of your favourite dishes as a substitute for beef.

Ostrich Steak/Fillet
Ostrich Meat has a very low fat content and for this reason, it is best to cook over a high heat to seal the meat, then reduce heat and cook as a Beef Steak according to the cut.

The fillet is wonderful just cooked on its own to appreciate the full natural flavour. The great thing about fillet is that it can be cooked to your taste, and can even be eaten raw (as Carpaccio) so a little pink in the middle is ideal and will maximise your enjoyment of this product. Over cooking to very well done will ruin the steak and convert it to leather!

Ostrich Steaks are excellent with your favourite marinade, with cranberry jelly or redcurrant sauce being particularly good.

Cooking times: Fry for approx. 3 to 4 minutes per side – check during cooking with a knife by cutting open slightly. If grilling under a gentle heat, cook for approx. 6 minutes each side and check with a knife as per above

Ostrich burgers
Fry in a little light oil or grill under a low heat. Ensure the burger is cooked all the way through but try not to over cook, particularly if using a grill as they will ‘dry out’. The meat needs to be just brown.

Cooking times: Fry for approx. 6 - 8 minutes each side and check during cooking by slightly opening the burger with a knife or cook until the burger can be broken on one side with tongs.

Ostrich Roast
The larger leg muscles are excellent for roasting as the weekend joint or even a mid-week treat, cold or hot! We recommend a roasting bag to contain the juices and prevent the meat from drying out. Centralise the meat in the roasting bag, do not pierce the bag, place on a tray in the preheated oven and cook as the instructions below.

Cooking times: Cook at a temperature approx. 150°C for 45 minutes per kg + 20 minutes. Reduce cooking temperature by approx. 20°C if using a fan-assisted oven. Check the product is cooked to your satisfaction as you would with any other joint.

Other Uses
Other ideas for ostrich meat include cubes for Goulash, mince for Bolognaise, stir-fry for Chinese and anyway for your favourite Indian recipe!