United Orpington Club

Dedicated to all Orpingtons, Large Fowl and Bantam, and to the breeders of this fine fowl.


The Black Orpington, produced in 1886 at Orpington, County Kent, England, from a Black Langshan—Black Minorca—Black Plymouth Rock cross, is the original Orpington. The Buff and White varieties were produced from crosses other then those which were used to make up the Black Orpington. That Cochin blood was introduced into some of the earlier strains of Orpingtons is evidenced by some of the more loosely feathered specimens exhibited. The original Black Orpington came to America in 1890 and was first exhibited at the Boston Show the same year. It was in 1895, however, that the originator of Orpingtons made a large exhibit of Black Orpingtons at Madison Square Garden, New York, and this new breed became popular.

The Black and White Orpingtons is important in order to maintain the ideal type of the breed. The feathers should be broad and smooth fitting on the deep and massive body of the fowl. The appearance of great massiveness, however, should not be secured by developing extreme length of feathers in the plumage. The sides of the body sometimes erroneously referred to as the “fluff,” should be comparatively straight with full but not profuse feathering.\

A general purpose fowl for heavy meat production and for eggs. Color of skin, white; color of egg shells, light brown to dark brown.

Yellow beak, shanks, feet or skin. (See general Disqualifications and Cutting for Defects.)


Cock ……………. 10 lbs. Hen ………… 8 lbs.
Cockerel ………. 8½ lbs. Pullet ……… 7 lbs.

Orpington Bantams

Shape and color disqualifications the same for
the corresponding variety of large Orpingtons. (See
General Disqualifications and Cutting for Defects)

Cock...............38 oz.       Hen............34 oz.
Cockerel.........34 oz.       Pullet.........30 oz.

Black               Buff
Blue                White
Shape and color descriptions the same as for the
corresponding variety of large Orpingtons.

*From the American Poultry Association "Standard of Perfection" 1998 edition. For the entire Orpington standard please visit- http://www.amerpoultryassn.com/
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