Brassy back, furnace, and polecat are among the most striking – and most misunderstood – colour varieties in poultry. Ask ten breeders to define them and you’ll likely get ten different answers, often based on hearsay, imported standards, or long-standing assumptions rather than hard evidence. Brassy backs are called furnace, furnaces are labelled polecat, and polecats are dismissed as poorly coloured furnaces – yet few can clearly explain why.
Drawing directly from the New Zealand Poultry Standards (2013), combined with genetic principles and practical breeding experience, this in-depth, illustrated guide breaks down the brassy back, furnace, and polecat family from the ground up. From phenotype to genotype, from wing bays to breast colour, and from melanisation to dilution, each variety is clearly defined, compared, and explained.