Thank you for such a simple recipe that lets the meat shine. Just made ostrich fillet with your recipe, and it turned out perfect. I tend to dislike garlic but caramelizing it is a whole different experience. Love the cat too.
Thanks for the video. I just bought frozen ostrich steaks for the first time. On the package it says to fry it on both sides for 8 min per side. This can't be right?!
I would love to know how Ostriches are slaughtered. They are stubborn and run around defiantly, not to mention those long necks and darting little noggins that aren't as static as bovine bonces. I hope the method of killing doesn't stress the bird in anticipation and flood it's meat with adrenaline. It sickens me and hurts my heart to have a professional butcher and chef talk me through the visible differences in meat when you compare the results of a humane, more stress-free and quick slaughter and a piece of meat taken from an animal that was adrenalised to the hilt before death. I guess some people don't care about the morality but only when the quality of their dinner is affected. When manufacturers get angry and secretive about consumers seeing where products come from (ie; fur farms and foie gras manufacturing) it makes me wonder what horrors are going on that they all get so angrily defensive and secretive. Anything deliberately hidden from me is not something I'm interested in. Where can I see footage of how Ostriches are transported and, ahem, 'despatched'? I know natural death by the jaws of a predator in the wild is savage and horrible for animals, but these are factory farms we're talking about so morally, ethically it's an entirely different ball game and one cannot compare like for like. I'm grateful for this video Dimitar; I'm cooking ostrich steaks for my husband tonight and was so chuffed to find your guide to cooking them here. So many other videos online don't even mention that you need to let the meat come up to room temperature or that you need a smoking hot pan, they're such sloppy half-arsed tutorials! Details, thank you! :)
Some people like to slit their throats on one side to let their hearts remain connected to pump out any remaining blood until they die. I think full decapitation is probably the most humane way, I think they aren’t conscious in the moments when the head is disconnected but I’ve seen nerves contract that make it appear like they are. So you might want to put a bag over their head if it makes it easier for you. Obviously you have to bind their legs together before this for safely and Do Not use a serrated knife like the ones used to cut bread because the knife will struggle to saws through the neck bone. I’ve heard it both ways. In blind tests some people prefer meat from animals that died quick and other people really enjoyed the taste of meat from slaughter methods that kill the animal more slowly to where it can potentially recognize it’s own death or die in agonizing pain
@@minibuns5397Reading this as someone who's been vegetarian for 27 years, dude you win hands down the best trolling reply comment I've ever gotten. Terrific effort, seriously.
I found the filming technique of showing one cameraman in the shot of another cameraman so annoying that I could not concentrate on the content. I switched off as the second piece of meat hit the pan.
Hi Everyone, I am the presenter and also the farmer that raised this meat (from an egg) at my farm in sunny Varna, Bulgaria. Ask me anything.
Can u suggest any sauces that would be nice if u put these in a wrap
@@chriswashingtonbeats I think it's supposed to taste like beef so use a sauce you'd use on beef/steak. tatziki sauce would prolly be good in a wrap
Днес си купих утре ще го сготвя какви други подправки би препоръчал
Cooking this for the first time tonight. I'll be using this for referance. Thanks for your service.
Very good content! Thank you for sharing this recipe.
Thank you for such a simple recipe that lets the meat shine. Just made ostrich fillet with your recipe, and it turned out perfect. I tend to dislike garlic but caramelizing it is a whole different experience. Love the cat too.
Is look good very good, wee eat Ostrich to, Love how you explain the recipe, easy to follow
Thank u for ur recipe. Ostrich steaks is so nice and it's mostly a meat we likes on a Saturday afternoon. Have to make it tomorrow with u'r recipe 😊
I don’t eat rare meat. Can I cook it longer without the meat getting tough?
Good video. Your cat had his eye on that steak throughout.
Thanks for the video. I just bought frozen ostrich steaks for the first time. On the package it says to fry it on both sides for 8 min per side. This can't be right?!
oh my fricking god that cat its so gorgeous
When the cat liked his lips lol
Dude, that's rare.
I would love to know how Ostriches are slaughtered. They are stubborn and run around defiantly, not to mention those long necks and darting little noggins that aren't as static as bovine bonces. I hope the method of killing doesn't stress the bird in anticipation and flood it's meat with adrenaline. It sickens me and hurts my heart to have a professional butcher and chef talk me through the visible differences in meat when you compare the results of a humane, more stress-free and quick slaughter and a piece of meat taken from an animal that was adrenalised to the hilt before death. I guess some people don't care about the morality but only when the quality of their dinner is affected. When manufacturers get angry and secretive about consumers seeing where products come from (ie; fur farms and foie gras manufacturing) it makes me wonder what horrors are going on that they all get so angrily defensive and secretive. Anything deliberately hidden from me is not something I'm interested in. Where can I see footage of how Ostriches are transported and, ahem, 'despatched'? I know natural death by the jaws of a predator in the wild is savage and horrible for animals, but these are factory farms we're talking about so morally, ethically it's an entirely different ball game and one cannot compare like for like. I'm grateful for this video Dimitar; I'm cooking ostrich steaks for my husband tonight and was so chuffed to find your guide to cooking them here. So many other videos online don't even mention that you need to let the meat come up to room temperature or that you need a smoking hot pan, they're such sloppy half-arsed tutorials! Details, thank you! :)
Choose halal meats as the slaughtering rituals will address the issues that sickens your soul.
Some people like to slit their throats on one side to let their hearts remain connected to pump out any remaining blood until they die. I think full decapitation is probably the most humane way, I think they aren’t conscious in the moments when the head is disconnected but I’ve seen nerves contract that make it appear like they are. So you might want to put a bag over their head if it makes it easier for you. Obviously you have to bind their legs together before this for safely and Do Not use a serrated knife like the ones used to cut bread because the knife will struggle to saws through the neck bone. I’ve heard it both ways. In blind tests some people prefer meat from animals that died quick and other people really enjoyed the taste of meat from slaughter methods that kill the animal more slowly to where it can potentially recognize it’s own death or die in agonizing pain
@@minibuns5397Reading this as someone who's been vegetarian for 27 years, dude you win hands down the best trolling reply comment I've ever gotten. Terrific effort, seriously.
@@ciganyweaverandherperiwink6293 I always put in my extra effort for sexually attractive vegans.
I found the filming technique of showing one cameraman in the shot of another cameraman so annoying that I could not concentrate on the content. I switched off as the second piece of meat hit the pan.
Sorry 😐 bro it's a 👎🏾 thumbs down 👎🏾 for me I don't eat raw meat 🍖
The cat cant believe his luck. He's looking around him to check who could it be for😆