Poultry
Blue Neck
A tier
Blue Neck ostriches are a farm and wild-associated type with bluish neck skin tones, generally larger and more robust than African Blacks. Meat is lean red and full-flavoured—excellent for steaks and roasts if temperature is controlled. Slightly coarser grain can appear on older birds; prefer younger slaughter stock for tenderness. Popular in some export and breeding programmes alongside blacks.
Also known as: Blue Neck, Blue neck ostrich
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Characteristics
Preparations
Traits
History
Blue-necked ostrich types were noted in southern African farming and wild populations.
Breeders maintained blue neck lines for size and hybridisation.
International farms imported blue neck genetics for meat diversity.
Blue neck remained a recognised commercial-adjacent ostrich type.