Khula Sizwe "Growing the Nation"

In a ground-breaking social upliftment programme set to expand beyond all boundaries, small-scale rural black farmers, Eastern Cape commercial partners and the South African Government have, hand in hand, formed a powerful value chain, taking ostriches on the meticulous journey from the farm to an internationally acclaimed packaged product.

Never in history have black farmers competed in the South African ostrich industry. Today, emerging farmers supply IMPEC with birds hand-reared in tranquil, environmentally friendly conditions that in no way threaten wild ostriches or their natural habitat. Commercial farmers and emerging black farmers have now completed a total industry in the Eastern Cape.

We at IMPEC believe that to be a part of today’s world, the ability to adapt to change is vital.

Mission and Goals

IMPEC exists to secure the industry position and economic opportunity of both emerging small-scale and commercial ostrich producers in the Eastern Cape of South Africa by:
Establishing a first-world de-boning, value-adding and portion packing meat cutting facility and tannery in Grahamstown;
Facilitating the economic empowerment of previously disadvantaged individuals;
Backing this development with a powerful, broad-based, professional sales and marketing service; thereby alleviating poverty.

This creates a reliable and consistent conduit to the retail market for producers .

IMPEC has total ownership of a world-class Deboning Plant and Exotic Leather Tannery.

Such a structure maximises volume throughput, leverages marketing and mitigates risks to the best possible degree.

Ostrich Cuts

Our ostriches reach slaughter-weight in under 10 months and all our cuts are of exceptional quality. As a result the meat is soft and there is no need for tenderizing prior to cooking.

By far the most popular cuts are fillet and steak, which are delicious and easy to prepare. From succulent roasts to luscious grills, sumptuous schnitzels and even the traditional outdoor barbeque, ostrich has become a surprisingly versatile and tasty alternative to beef and chicken.

Our hallmark is Quality, consistent Product Supply and Traceability.

Our 100% natural products have been developed to meet the ever-increasing demands of a modern society and to complement a healthy life-style. Our premium cuts are exotic, delicious and succulent.

IMPEC does not compromise - why should you?

Ostrich Portions

With stress being a daily part of life, diet plays a vital role in sustaining health and prolonging life. Compared to every other meat, Ostrich contains the lowest fat, calories AND cholesterol.

Venison Portions

Impec venison is produced exclusively from free range animals, reared in their natural habitat under strict vetinary supervision and in adherence to EU protocols.

The Impec natural product range is developed, processed and packaged at our EU accredited deboning plant in Grahamstown. The tasty, tender and nutritious cuts have exceptionally low calorie and fat content to compliment a healthy lifestyle.

Leather

Many of our ostriches are hand-reared in tranquil conditions, therefore we boast of a very high skin quality. Our leather is soft and exquisitely textured.

Professionally treated and tanned in a world-class tanning factory, our ostrich leather comes in a range of high-demand colours to meet exclusive customer specifications.

Impec has always supported and driven rural development and social upliftment, and worked with the local community of previously disadvantaged smallscale farmers. Every Impec leather product purchased is therefore an affirmation of these values and helps drive this development even further.

Moroccan Ostrich Kebabs (Serves 4)

• 400 g Ostrich Steak cut into 3x3 cm cubes
• 50 ml Red Wine
• 20 ml Olive Oil
• 1 tbls Honey
• 2 tbls Moroccan spice mix
• 1 tsp Salt

Mix the red wine, honey, oil, salt and spices and place the Ostrich cubes in the marinade for 3
hours.

• 1 Yellow pepper, cubed
• 1 Red pepper, cubed
• 4 Pitted dates
• 1 tsp Moroccan Spice
• 1 tbls Olive oil

Mix all together.

Thread alternately on each skewer: a cube of meat, a yellow pepper cube, a red pepper cube and a date. Place on barbeque until medium rare; or on a baking tray and bake in the oven at 200ºC for 20 minutes, turning after 10 minutes, or place on a hot, oiled griddle pan and fry until done. Serve with roasted vegetable salad.

Ostrich Industry Structure in the Eastern Cape
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