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Amen, and I hope I have more than I know what to do with by fall of this year. Lookin' forward to spring so I can get the production line started!!
ok I processed yesterday but there was no one with me to take pics. Not wanting to ruin my camera I got only a few shots, the difference is slight when raw but here they are...
A&M on the left in both pics and pharaoh on the right
as you can see in my holding cage (used this because with the storm I did not want to have to make a million trips back and forth outside to get birds) That I only had one as I am keeping most all I have for breeding stock at the moment. he was about 10+ ounces at live weight.
I am sure there will be many not satisfied with these pics but its the best I can do for now.
ets the pharaoh are a bit wrinkly cause they were in the brine water while I was doing the A&M and I had to take a short break inbetween to tend to my ds.
It looks like you may have more of a true A & M than I do. I processed some so called A & M's that came from Lake Cumberland Hatchery along with some brown and could tell any difference in meat color. The A & M's were a lot meatier than the browns though. It would be interesting if you can post more pictures of them cooked to see if it brings out more color differences.
well the cooked piucs are at the begining of the thread but some people thought we were eating the quail raw so I took these pics to try to show that there is a difference all be it very slight.
For those that have pm me I have a bunch of young ones I am growing out now. i lost 2 of my A&M hens this winter so my numbers are very very low, but I hope to be able to offer eggs from them by this summer maybe sooner.
