A carver serves ostrich meat at the Carnivore. This is a pretty small specimen as ostriches go. No wonder, an adult ostrich would be difficult to kill, as one kick from it would break a man's leg. Also, it would need at least four men to lift it, and the meat would be too tough.
Note the white flag on the table. They will go on serving meat cuts as long as the flag is up. When you have had enough, you have to put the flag down. I brought the flag along (with permission of course!) as a souvenir. (Oct/ Nov 2010)