CAPE KAROO INTERNATIONAL
IMAGE BY OSMAN RANA VIA UNSPLASH
NO ORDINARY
BIRD FARM
Cape Karoo International, formerly known as Klein Karoo International and Mosstrich, is the world’s largest producer of ostrich meat products, supplying some 65% of all ostrich meat, leather and feathers to international markets.
T
he Ostrich is a Bird of Africa and it’s true home is in South Africa’s Klein Karoo Region. Since the onset of ostrich farming in 1864, South Africa has remained a global leader in the ostrich industry and has a 70% global market share. Ostriches are indigenous to the Klein Karoo region and have been farmed for over 130 years. The Klein Karoo Co-Operative was founded in 1945 and over the years has evolved into Klein Karoo International Ltd, and now Cape Karoo International as it is known today. Cape Karoo has approximately 1 100 members of which over 500 supply birds to the company. They are strictly monitored to ensure all health and safety regulations are adhered to – and to guarantee meat of the highest quality.
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FARMING AN OSTRICH
Cape Karoo’s ostriches are raised to reach about 90kg in their natural surroundings, as per free-range principles in the region. They’re fed all sorts of goodness like alfalfa, maize, barley, oats and even soya and canola particularly birds on pastures which receive an additional energy and protein supplement to balance their diets. No animal proteins or growth stimulants are used, and the ostriches are also kept free of any systematically administered antibiotics. This is guaranteed through Cape Karoo’s rigorous meat residue monitoring programme.
FROM FARM TO ABATTOIR TO KITCHEN
Once an ostrich has reached their optimal size and weight, the birds are transported live to one of the four Cape Karoo abattoirs and slaughtered under both humane and Halaal conditions. The carcasses are then de-boned. The utilisable meat, mainly emanating from the legs, is prepared as various primal cuts and are portioned into final products.
SAFE DELIVERY TO ANY PORT OF CALL Cape Karoo’s operation includes shipping options. Meat products are distributed in refrigerated vehicles with temperatures maintained at -18°C for frozen product, and 0-4°C for chilled product.
