Poultry
Red Neck
A tier
Red Neck ostriches show reddish neck colouration and are often larger, more flighty birds used in breeding and some meat systems. Culinary meat is deep red and beef-like; trim sinew carefully on steak cuts for best tenderness. Sear hot, rest, slice thin across the grain. Red neck genetics appear in hybrids aiming for size. Flavour stands up to bold rubs and chimichurri.
Also known as: Red Neck, Red neck ostrich
Track this ingredient
Unit
Characteristics
Preparations
Bold RubsChimichurriFreshHot SearThin Slice
Traits
Beef-LikeBold PairingBreeding And MeatDeep RedDeep Red MeatLarger FrameRed Neck TypeTrim Sinew
History
KE
Red-necked ostrich populations were described in East African ranges.
Farm programmes used red neck birds for hybrid vigour and size.
Meat from red neck and hybrid stock entered specialty markets.
Red neck remained a breeding and type label in ostrich industries.