How To Cook Ostrich Outside Thigh Sous Vide
Outside Thigh is is a mid-tender cut of Ostrich. This cut may benefit from additional cooking time, but can also be brought up to temperature for proper pasteurization times.
Your best bet is to cook outside thigh sous vide at medium rare to medium temperatures.
Sous Vide Ostrich Outside Thigh Recipe/Time
The most simple way of preparing outside thigh is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the outside thigh into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the outside thigh from the bag
Sous Vide Ostrich Outside Thigh Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
Similar Ostrich Cuts
Sous Vide Ostrich OysterSous Vide Ostrich Round
Sous Vide Ostrich Tip