Retail cuts include cutlets, butterfly cutlets, roasts, steaks, kabobs, stir fry and fajita strips. Product purchase specifications discuss condition, state of refrigeration and aging, lean quality, cutting, trimming and boning cuts, fat limitations, netting or tying, inspection, portion cut weight tolerances and portion cut thickness tolerances. This information is essential to determine at what stage of incubation embryos were when they died so that possible problem areas can be identified. American Ostrich Research Foundation sponsored scientifically conducted ostrich-related studies. Quantities of this issue are limited and it will not be reprinted.
Recipes are on the back of each photo.
This piece should be used in markets where ostrich is sold. The consumer can buy a package of ostrich meat and have a recipe to take home. Whether the consumer is intimidated by trying a new meat and wants to try a simple burger or wants to make a special occasion meal, this piece should be helpful. It can also be used in trade shows, fairs and festivals and a personal promotional piece. To contain costs this piece was printed on the same weight of paper as a page in this magazine.