
Red-tailed Hawk
Kingdom: Animalia; Phylum: Chordata; Class: Aves; Order: Accipitriformes; Family: Accipitridae; Genus: Buteo; Species: Buteo jamaicensis
Family: Accipitridae (Hawks and Eagles)
- Shape
- Asymmetrical vane with a broad, rounded tip and a slightly tapered base
- Size
- Estimated 7-9 inches (18-23 cm) in length, consistent with the inner secondary flight feathers of a female or large male
- Rarity
- Very Common; one of the most widely distributed and easily spotted raptors in North America
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Description
A classic raptor feather showing the barred pattern characteristic of immature or light-morph individuals. The bird itself is a large, bulky hawk with broad, rounded wings and a short, wide tail.
Colour & Pattern
Pale greyish-white base with distinct dark brown or 'earth-toned' transverse banding (bars). The tip is darkened with a subterminal band.
Barb Structure
Tightly interlocked pennaceous barbs throughout the distal portion, becoming plumulaceous (fluffy) at the base near the calamus
Texture & Surface
Smooth, stiff, and matte; the leading edge (vane) is slightly narrower and stiffer than the trailing edge to provide lift and stability
Key Features
Distinctive brown-on-white banding, heavy rachis, and the specialized 'flight' asymmetry of the vanes
Habitat
Extremely versatile; found in open woodlands, fields, prairies, deserts, and increasingly in urban parks and highway corridors
Geographic Range
Common year-round resident across most of North America, from Alaska and Canada south to Panama and the West Indies
Ecological Role
Apex predator primarily feeding on rodents and small mammals, serving as a critical control for pest populations
Similar Species
Red-shouldered Hawk feathers (usually show narrower, more numerous bars) and Cooper's Hawk (more elongated, different barring texture)
Interesting Facts
The 'scream' you hear in movies representing any eagle or hawk is almost always actually the call of a Red-tailed Hawk.
Condition Notes
Excellent condition; likely a freshly molted feather. The edges are crisp with minimal fraying or 'fault bars' from nutritional stress.