The perfect centerpiece for your Saint Patrick's Day feast! The ostrich rump is cured in a salt brine with classic pickling spices. *Comes with a spice packet for added flavor. Corned Ostrich is perfect with cabbage, carrots, potatoes, for Reuben sandwiches, and for Corned Ostrich Hash.  Available in 1 lb to 3 lb cuts.

Ingredients: Ostrich Rump, Water, Salt, Brown Sugar, Sodium Nitrite, Thyme, Coarse Whole Peppercorn, Garlic, Coriander, Crushed Mustard Seeds, Crushed Bay Leaves, Ground Juniper, Crushed Clove

*Spice packet ingredients:  Thyme, Coarse Whole Peppercorn, Garlic, Coriander, Crushed Mustard Seeds, Crushed Bay Leaves, Ground Juniper, Crushed Clove, Salt, Sugar

COMES FROZEN - MAY PARTIALLY THAW DURING TRANSIT
(Read the USDA Guidance on refreezing partially thawed meat.)

COOOKING TIPS

The corned ostrich rump can be substituted for corned beef in any corned beef recipes.  The difference is that the corned ostrich rump is lean.  Slow cook methods (crock pots) work great. Since ostrich is leaner the cooking time may be a less.  Therefore, check the doneness level during cooking to prevent overcooking.

SUGGESTED RECIPE (DOES NOT REQUIRE SPICE PACKET) 

The recipe below is does not include the vegetables but rather it is only for the cooking of the corned ostrich.  Vegetables will need to be cooked separately.

https://amaroohills.com/blogs/recipes/braised-corned-ostrich-rump-roast