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Whole Ostrich needed. I am looking to find one to cook.

JB BANNISTER May 22, 2012 05:25 PM

Any idea how much $$$ and where I can get one? I have an idea. It worked for the cow, llama, goats, lambs, elk and pigs.

Thanks for the help.

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    Tom34 RE: JB BANNISTER May 22, 2012 06:40 PM

    Google "Swedesboro Prime Meats & Seafood" (Located in Philadelphia) The owner is Steve McDonnell who is a master butcher and still deals in hanging meat. His site should come up which lists Ostrich as well as just about everything else. Steve is a great guy and will help you if he can.

    1. j
      jennymoon RE: JB BANNISTER May 22, 2012 06:49 PM

      Savenor's Market (in Boston/Cambridge) has a lot of exotic meats. There is a list on their website, which does not include ostrich, but I could swear that I've seen ostrich cuts in the store before.
      http://www.savenorsmarket.com/web/but...
      They ship across the US and if they don't sell ostrich, may be able to direct you somewhere else. The butchers have a friendly reputation.

      1. John E. RE: JB BANNISTER May 23, 2012 07:15 PM

        I thought BOVINOVA was last Saturday, May 19, 2012? What are you cooking up now?

        By the way, google B & B Ostrich Farm, Waseca, Minnesota. I bet they could help you find an ostrich farmer in South Carolina. Shipping would kill you if you got one from Minnesota. Also, try the SC Department of Ag. I bet they have a "South Carolina Grown" division where they have lists of specialty farmers.

        Ok, I'm editing and researching on the fly....

        South Carolina
        Aces Ostrich Farm
        LLC, Rt. 3 Box 466
        Walterboro, SC 29488
        803-538-2702

        Tidesmeet Ostrich Farm, Inc.
        5033 Trexler Ave.
        Meggett, SC 29449

        1 Reply
        1. re: John E.
          JB BANNISTER RE: John E. May 24, 2012 06:03 AM

          Thanks John. Great idea! Chowhound need a "like" button.

        2. John E. RE: escondido123 May 23, 2012 09:38 PM

          Do an internet search of BOVINOVA 2.0 and you will find the answer to your question.

          3 Replies
          1. re: John E.
            j
            jujuthomas RE: John E. May 24, 2012 10:16 AM

            oh my gosh, if there's a BOVINOVA 3.0, I'm there!

            1. re: jujuthomas
              JB BANNISTER RE: jujuthomas Mar 7, 2013 05:49 AM

              Settling on EMUs. Much cheaper

            2. re: John E.
              NE_Wombat RE: John E. Mar 7, 2013 09:03 AM

              They're eating some green alligators and long-necked geese -
              Some humpty backed camels and some chimpanzees -
              Some cats and rats and elephants, but sure as you're born -
              The tastiest of them all was the unicorn.

            3. carolinadawg RE: escondido123 May 24, 2012 04:10 AM

              He likes to eat. Animals. Many people do.

              1 Reply
              1. re: carolinadawg
                JB BANNISTER RE: carolinadawg May 24, 2012 06:03 AM

                "like"

              2. tcamp RE: JB BANNISTER May 24, 2012 07:07 AM

                I used to see ostriches (or maybe emus?) in a pasture along I-95 in NC and always wondered (abstractedly) about how they'd taste. Very curious to hear how you end up preparing yours - spatchcocked ostrich, perhaps?

                1 Reply
                1. re: tcamp
                  JB BANNISTER RE: tcamp May 24, 2012 06:35 PM

                  I found "a guy" said I could get a male for around $1000 maybe I should shoot for an Emu. I am not sure. We had a discussion tonight that we might want to do a 2.5 in Oct of this year. I paid a grand for 3 pigs (1 large,1 med and 1 small), 4 goats and 3 lambs.

                2. pikawicca RE: JB BANNISTER May 24, 2012 06:45 PM

                  Ostrich is fairly difficult to cook well, as it's so lean. Can't imagine that cooking a whole one would yield a good result. Had a fantastic ostrich steak at a restaurant in Jackson Hole a few years back -- the flavor was incredible. Maybe a good idea would be to break down a whole bird, put portions with seasonings in foil packs, and cook, buried on hot rocks, for a shorter period of time.

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