Can You Get Ostrich or Wild Boar Delivered? Yes—But Read This First

By Anna Smith•

Short answer: Yes—but here's what you need to know before you click "add to cart."

As a meat expert who's spent decades sourcing, cooking, and studying proteins from around the globe, I get this question often. The allure of exotic meats is real: unique flavors, novel textures, and the thrill of cooking something your dinner guests have never tried. But the exotic meat delivery landscape can be confusing—quality, sourcing, and preparation requirements vary wildly.

Let me break it down so you can make an informed decision and cook with confidence.

What Counts as "Exotic Meat"?

In the culinary world, "exotic" typically means any meat outside the standard grocery store lineup of beef, pork, chicken, and lamb. This includes:

  • Game meats: Venison, bison, wild boar, elk, antelope
  • Ratites: Ostrich, emu, rhea
  • Other specialty proteins: Alligator, rabbit, kangaroo, frog legs, and even insects in some circles

Each brings something different to the table—nutritionally, texturally, and in terms of cooking technique.

The Nutritional Profile of Exotic Meats

Here's a truth that surprises many home cooks: exotic meats are often leaner and more nutrient-dense than conventional meats.

Meat Type Fat Content (per 3.5 oz) Protein Key Benefits
Ostrich 2-3g 26-28g Lower in cholesterol than chicken; rich in iron and B12
Wild boar 5-10g 25-27g Higher in zinc and selenium than domestic pork; richer flavor
Bison 2-4g 24-26g Comparable to beef but significantly leaner; high in omega-3s
Venison 2-5g 26-28g Extremely lean; rich in iron and B vitamins

The catch: Leaner meats require different handling. Overcook ostrich, and it becomes tough and dry. Wild boar, being leaner than domestic pork, benefits from braising or marinating to retain moisture.

Can You Get These Delivered? Yes—But Know Your Source

Many companies now ship exotic meats directly to your door. However, quality varies dramatically based on sourcing, processing, and handling.

What to look for in a delivery service:

  1. Traceable sourcing — Where was the animal raised? What was its diet? Exotic meats from pasture-raised or wild-harvested sources offer superior flavor and nutrition.
  2. Proper handling — Exotic meats are often leaner and more perishable. Look for flash-freezing and vacuum-sealing to preserve freshness.
  3. Transparent processing — Are hormones, antibiotics, or preservatives used? Many exotic meats should be clean and additive-free to maintain their natural character.
  4. Shipping logistics — Overnight or 1-2 day delivery with proper cold chain management is non-negotiable.

Cooking Exotic Meats: The Expert's Approach

This is where most home cooks go wrong. Exotic meats aren't just "different" versions of familiar proteins—they demand respect for their unique properties.

Ostrich

  • Cooks like: Lean beef, but cooks faster
  • Best methods: Quick sear to medium-rare (145°F internal); never beyond medium
  • Flavor profile: Mild, slightly sweet, reminiscent of beef but lighter
  • Pro tip: Slice thin against the grain—this is critical for tenderness

Wild Boar

  • Cooks like: Pork, but leaner and more intense
  • Best methods: Braising, slow-roasting, or marinating before grilling
  • Flavor profile: Rich, nutty, slightly gamey—think pork with depth
  • Internal temp target: 160°F for safety; cook low and slow to break down connective tissue

Bison

  • Cooks like: Beef, but with less fat
  • Best methods: Grilling or pan-searing to medium-rare (130-135°F); avoid well-done
  • Flavor profile: Clean, slightly sweet, earthy
  • Pro tip: Add a touch of oil or butter to compensate for leanness during cooking

Venison

  • Cooks like: Very lean beef
  • Best methods: Quick sear, braising, or grinding for burgers
  • Flavor profile: Rich, mineral-forward, woodsy
  • Internal temp target: 130-135°F for steaks; 160°F for ground

Food Safety: The Non-Negotiables

Exotic meats demand the same rigor as any protein—plus a few extra considerations:

  • Wild boar must be cooked to 160°F to eliminate trichinella risk (though farm-raised boar is lower risk)
  • Ground exotic meats should always reach 160°F internally
  • Thaw frozen exotic meats in the refrigerator, never on the counter
  • Marinate lean cuts for at least 2-4 hours to add moisture and flavor

The Bottom Line

Yes, you can get delivery of exotic meats like ostrich and wild boar. But don't treat them as novelties—treat them as premium ingredients that deserve thoughtful sourcing and precise cooking. Start with small quantities, learn their unique personalities, and you'll unlock flavors and textures that elevate your cooking to new heights.

And when you're ready for something that's already perfected for your table—globally inspired, premium quality, and ready in minutes—we've got you covered. Every time.

Back to Journal