Ostrich, the largest of all game birds are native to Asia and Africa.  Today many birds thrive in a variety of American regions and climates.  The meat is deep red resembling beef but has a smoother less grainy texture.  It is sweet and tender when cooked medium rare to rare but will become tough when medium well and well done. 

Most of the usable meat comes from the upper leg with the fan filet from the inner thigh having the reputation of being the most tender.