Poultry
African Black
S tier
African Black is the dominant farmed ostrich type developed in South Africa for feathers, leather, and meat—smaller and more docile than some wild subspecies, with excellent steak quality. Flesh is cherry-red, low-fat, and mild-beefy when seared correctly. Fan fillets and steaks are premium cuts; mince makes lean burgers that need added fat. Do not cook past medium or the meat turns dry and livery. The commercial gold standard of ostrich meat.
Also known as: African Black, African Black ostrich
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Characteristics
Preparations
Traits
History
South African farmers selected darker, manageable ostriches for feather boom industries.
African Black type stabilised in Little Karoo farming systems.
Meat and leather joined feathers as African Black farm products.
Export genetics spread African Black as the global farm ostrich.