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Local Ostrich?

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Is there a local (South Bay would be best, but within 100 miles is the goal) source for ostrich? Silver Oak Farms is no more (AFAIK.) I have been very satisfied with the ostrich fans (I'm a fan!) I've ordered in the past from Errer Hill Farms


But they're in Pennsylvania, and I'd love to have a more local source.

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  1. Are you looking for a place that serves it or a place where you can buy the meat to cook at home?

    I've actually found frozen medalions of ostrich meat in a small stand alone freezer case at an Albertsons in San Jose. You could try giving them a call.

    1. According to old articles, you can sometimes get ostrich at Bud's Custom Meats in Penngrove. They've been closed when I've gone by (open signs notwithstanding) but it's probably worth a call--(is Penngrove withing 100miles?). Their number's 707.795.8402. Hours M-Sat 8-5 (can't remember if I was there within those days/hours, just that the sign said open and the store definitely wasn't).

      Bud's Custom Meats
      7750 Petaluma Hill Road
      Penngrove, CA 94951

      1. There's a few ostrich farmers in Morgan Hill and Gilroy. All I can say is I met a few through aquintences. Never got specifics but there's a few down there, free range, family operations.

        1. As per previous posts, I assume you want to buy meat. Polarica in SF has it (www.polaricausa.com). They are mostly wholesale, so most any butcher in the Bay Area who sells fans is getting 'em here...fans are $17/lb. Frozen, I assume, but so are the ones from PA I trust. They are M-F 9-5 for the store, but (again, mostly wholesale) do deliver and ship.

          1. IIRC, there is a billboard on 680 North advertising Ostrich. Between 84 and 580.

            1. Thanks for the tips. I'll investigate Polarica. I'd love to know specific Morgan Hill/Gilroy farmers; that's where Silver Oak was. The ostrich place in Buellton doesn't kill their ostriches, just sells feed to give to them.

              For those who have just cooked the little frozen medallions, an ostrich fan is a whole 'nother thing. It's the large muscle at the top of the leg. It's been a long time since I've had a London Broil, but that's what I always think of. Marinated in wine, olive oil and shoyu and grilled on direct flame, it's my Christmas dinner of choice.

              Does the 680 billboard somehow fill the void left by "Stop Casting Porosity?" :-)