Poultry
Sebastopol
C tier
Sebastopol is famous for curly, frizzled feathers rather than meat yield; it is primarily ornamental. Surplus birds still provide a smaller, richer goose carcass with less commercial fat engineering—fine for intimate roasts if you accept modest size and variable conformation. Cook gently and baste; do not expect Embden proportions. Most Sebastopols earn their keep as living ornaments, so meat is an occasional by-product of small flocks. Flavour remains true goose when birds are well fed.
Also known as: Sebastopol, Curly feather goose
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Curly-feathered geese from the Black Sea region entered European fancier circles as Sebastopols.
Exhibition standards emphasised feather curl over utility carcass.
American keepers maintained Sebastopols as ornamentals.
Rare meat use continued among homesteaders processing surplus stock.