Ostrich Meat Cut Nomenclature

The nomenclature (or common names) to be used for ostrich meat cuts must include: 

  • the species name (i.e. "ostrich"),
  • the primal from which the cut was derived (e.g. "thigh"), and
  • the cut name (e.g. "fan")

Thus, for the above example, the complete common name would be "ostrich thigh fan".

Below is a chart which should assist you in determining the appropriate common name to be used. English and French equivalents are provided. It should be noted that terms such as "fillet", "cutlet", "steak", etc. are optional modifiers.

Primal Muscle Cut Name Nomenclature (Common Name)
Thigh
Cuisse
iliotibialis cranialis top strip haut de cuisse ostrich thigh top strip
haut de cuisse d'autruche
Thigh
Cuisse
ambiens pearl
perle
ostrich thigh pearl
perle de cuisse d'autruche
Thigh
Cuisse
iliofemoralis externus oyster
sot l'y laisse
ostrich thigh oyster
sot l'y laisse de cuisse d'autruche
Thigh
Cuisse
iliotibialis lateralis outside thigh
base de cuisse
ostrich outside thigh
base de cuisse d'autruche
Thigh
Cuisse
femorotibialis tip
pointe de cuisse
ostrich thigh tip
pointe de cuisse d'autruche
Thigh
Cuisse
flexor cruris lateralis outside strip
extérieur de cuisse
ostrich thigh outside strip
extérieur de cuisse d'autruche
Thigh
Cuisse
iliofibularis fan
l'éventail
ostrich thigh fan
l'éventail de cuisse d'autruche
Thigh
Cuisse
iliofemoralis inside strip
intérieur de cuisse
ostrich thigh inside strip
intérieur de cuisse d'autruche
Back
Dos
obturatorius medialis tender
mignon
ostrich back tender
dos mignon d'autruche
Leg
Pilon
fibularis longus mid leg
milieu de pilon
ostrich mid leg
milieu de pilon d'autruche
Leg
Pilon
gastrocnemius pars externa outside leg
extérieur de pilon
ostrich outside leg
extérieur de pilon d'autruche
Leg
Pilon
gastrocnemius pars interna inside leg
intérieur de pilon
ostrich inside leg
intérieur de pilon d'autruche
Wing
Aile
  wing
aile
ostrich wing
aile d'autruche
Neck
Cou
  neck
cou
ostrich neck
cou d'autruche

Ostrich Cut Descriptions

1. Carcass:

The ostrich carcass shall consist of both halves, each including the leg, thigh and back tender, and body cavity portions of the carcass. The lower leg shall be removed at a point no greater than 6 inches from the ventral end of the hock. The neck shall be removed at a point immediately anterior to the body cavity and shall include no more than one cervical vertebra. The breast plate shall be removed by a cut which removes the entire sternum portion of the carcass. All internal fat including the abdominal fat pad shall be removed.

2. Leg and Thigh:

The leg and thigh consists of the major muscle system attached to the tibia and femur. It is separated from the Carcass (1) by cutting between natural seams through the major muscle mass and the body cavity (particularly ischium and illium), exposing the ball of the femur. The hock portion of the leg shall be removed at the mid point between the dorsal side of the hock and the muscle termination point of the outside leg (gastrocnemius).

2.1 Leg:

The leg consists of those muscles attached to the tibia. It shall be removed from the Leg and Thigh (2) by cutting along the head of the outside leg (gastrocnenzius pars extera) the mid leg (fibularis longus) and inside leg (gastrocnemius pars intema) attached to the stifle joint (femur - tibia juncture). That portion of the tibia immediately ventral to the major leg muscles shall be removed.

2.1.1 Inside Leg (or Leg, Inside):

This boneless cut (gastrocnemius pars interna), is derived from the Leg (2.1) and is separated from the tibia, Outside Leg (2.1.2) and other leg muscles by following the natural seams. All bones, tendons and cartilage shall be removed.

2.1.2 Outside Leg (or Leg, Outside):

This boneless cut (gastrocnemius pars extema) is the outside portion of the Leg (2.1). It is a long muscle that lays along the lateral side of the tibia and is removed from the Leg (2.1) by following natural seams between the tibia, Inside Leg (2.1.1) and other minor muscles. All bones and cartilage shall be removed and all major tendons shall be removed.

2.1.3 Mid Leg:

This cut (fibulatis longus) is the outside portion of the Leg (2.1). It is a long muscle that lays along the lateral side of the tibia and is removed from the leg by following natural seams between the tibia, Inside Leg (2.1.1) and other minor muscles. All bones and cartilage shall be removed and all major tendons shall be removed.

2.2 Thigh:

The thigh is that portion of the Leg and Thigh (2) remaining after the Leg (2.1) is removed at the stifle joint. It includes the muscles iliotibialis cranialis, iliofibularis, iliofemoralis externus, iliofemoralis, femorotibialis, iliotibialis lateralis, and flexor cruris lateralis. A boneless thigh has had the tibia, femur, patella and related cartilage and tendons removed.

2.2.1 Outside Thigh:

This boneless cut (iliotibialis lateralis) is the largest major outside muscle system of the Thigh (2.2) and lies to the outside (laterally) of the Fan (2.2.5) (iliofibularis). It is prepared by separating the muscle by following the natural seams and by removing the heavy connective tissues, bone, and tendons. On the ventral side of the cut are two heads that make the muscle on that end resemble a "u" shape.

2.2.2 Outside Strip:

This boneless outside strip (flexor cruris lateralis) is a relatively long muscle that is pointed at one end and semi-circled shaped on the other. On the carcass this cut attaches to the posterior end of the ischium of the pelvis and anteriorally to the stifle joint. All silver skin, heavy connective tissue and bone shall be removed.

2.2.3 Tip:

The tip (femorotibialis medium, internus, accessorius, and externus) is a "small ball" appearing muscle complex of the Thigh (2.2) which lies anteriorally, medially, and laterally to the stifle joint. It is removed from the Thigh (2.2) by following the natural seams between this complex and the Outside Thigh (2.2.1), Top Strip (2.2.6), and Fan (2.2.5) and along the femur-tibia juncture. The femorotibialis medius is the major muscle in this complex. The minor portions of the tip muscle complex (femorotibialis accessorius, extemus and internus) may be attached. All bones, cartilage and tendons shall be removed.

2.2.3.1 Tip, Trimmed:

This is an optional name for a Tip (2.2.3) which consists only of the femorotibialis medius muscle. The minor muscles (femorolibialis accessorius, intemus, and extemus) are not present and are removed by following the natural seams. All connective tissue and tendons shall be removed.

2.2.4 Oyster:

This boneless cut (iliofemoralis externus) is a flat, oval shaped muscle which lies anteriorally and dorsally to the Outside Thigh (2.2.1) and is that portion of the Thigh (2.2) which attaches to the anterior end of the ilium. It is prepared from a Thigh (2.2) by following the natural seams and by removing all bone and connective tissue.

2.2.5 Fan:

This is a boneless fan shaped muscle (iliofibularis) that lies medially to the Outside Thigh (2.2.1). On the carcass the fan attaches by a heavy tendenous tissue to the ventral side of the stifle joint and dorsally to the ilium. All bone, heavy tendons and cartilage shall be removed.

2.2.6 Top Strip:

This is a rectangular shaped muscle (iliotibialis cranialis) that is the most anterior muscle in the Thigh (2.2). All silver skin and tendons shall be removed.

2.2.7 Inside Strip:

This (iliofemoralis) is the most medial muscle of the Thigh (2.2) lying below the Outside Thigh (2.2.1) and Fan (2.2.5) and covers the ilium of the carcass. The heavy tendon and connective tissue on the anterior end of the muscle where it attaches to the femur shall be removed. All bones, cartilage and silver skin shall be removed.

2.3.1 Back Tender:

The back tender (obturatorius medialis) is a long, narrow muscle on the carcass which attaches laterally to the pubis symphysis and extends anteriorally until it attaches medially to the most anterior portion of the obturator foramen. All silver skin and heavy connective tissue shall be removed.

2.4 Wing:

This item is the drummette portion of the wing which attaches to the anterior portion of the thorax of the carcass. The remainder of the wing shall be removed at the natural juncture within the joint.

2.5 Neck: The neck is removed from the carcass as described in Carcass (1) above. All contamination, blood clots and bruising shall be removed.