butchered our first group

Discussion in 'Quail' started by rarebreedeggs4u, Sep 27, 2010.

  1. rarebreedeggs4u

    rarebreedeggs4u Chillin' With My Peeps

    701
    3
    131
    Sep 27, 2009
    Morrow, AR
    Last week we butchered extra chicken roos, duck drakes and 57 Jumbo Brown Coturnix roos. I had sold almost all of the quail hens and kept these guys for butchering. The roos & ducks of course took quite a while. We did them first, then caged and sat DOWN to do the quail. It was SO EASY!!

    We sat around, chatting and visiting, cut, bleed, skin & eviserate. It was SO fast & easy!!! I still have trouble (a lot) culling hurt chicks, so it was a bit of a revelation how EASY it was to butcher these guys. I love the breed's personality and friendliness, but it was easy and so fast!! We were down to about 3 minutes per bird by the time we finished. My husband and I had our first home raised quail meal a few nights later, curry wild rice & mushrooms baked with the quail and OH MY GOODNESS it was good!!! We're hooked big time!!! 1 1/2 birds each was MORE than enough for each of us and we are big eaters [​IMG]

    I currently have 100 chicks 1-3 weeks old in the brooders and another 100 eggs in the incubator! [​IMG]
     
  2. pascopol

    pascopol Chillin' With My Peeps

    1,472
    20
    171
    Jan 6, 2009
    Tampa Bay
    Good for you!

    Homegrown meat is excellent and healtier than commercialy grown.

    Support our country, eat meat instead of soy beans.

    Exporting all soy beans we can, lowers US budget deficit!

    [​IMG]
     
  3. joe125

    joe125 Chillin' With My Peeps

    Sep 20, 2010
    Sounds like Camp Kenmore, and Fort Grill got some fine new recruits! [​IMG]

    I've never dressed out any amount of chickens or ducks, but quail (coturnix for me) are a pretty fast process....as long as it's not 200! Yes, I'm a lightweight compared to byc standards. [​IMG]

    It also helps to do it in packs, the way y'all did it. That way, your weird uncle Joe can do the hard part [​IMG]

    Just kidding. The grocery stores meat department hates you right now.
     
  4. GBov

    GBov Chillin' With My Peeps

    617
    8
    154
    Apr 3, 2009
    I usually do them in batches of 10 over a week so well done yourself for doing so many at once [​IMG]

    They are wonderfully easy to do, arnt they? And soooooo yummy [​IMG]
     
  5. adorable

    adorable Chillin' With My Peeps

    756
    0
    159
    Aug 7, 2007
    near ottawa ontario
    Does someone have a link to process the jumbo Coturnix quail. I cant find nothing on them. The processsing part
     
  6. aprophet

    aprophet Chillin' With My Peeps

    3,799
    14
    209
    Jan 12, 2010
    chesapeake Va.
    there is a you tube vid a guy is processing a bobwhite this is about the same way I process one

    proceed with caution it is somewhat graphic

     
  7. ChickieBooBoo

    ChickieBooBoo Cold Canadian Chick

    28,316
    12
    331
    Dec 2, 2009
    Canada
    When gutting them is it about the same as a chicken? I have done chickens and ducks before, but never Quail. I'll watch the video when I get home.
     
  8. GBov

    GBov Chillin' With My Peeps

    617
    8
    154
    Apr 3, 2009
    Quote:The guts come out much easier than a chicken, esp if you cut out the spine.

    I dont cut the wings off though, just the tips. They skin out easy enough and there are at least three bites of meat on them. Havnt grown them to waste it lol. And dont forget the liver (dont eat the little green bit, just pull it off) and heart and gizzard. The gizzard is a bit fiddly to clean but I put it with the neck and spine I have cut out and simmer with a bit of onion. Is a small snack but a good un as is the fried livers and hearts. If you cut off the breasts and legs for quail nuggets put the carcass with the necks and gizzards. There is some good meat left on the bones you dont want to waste and the stock isnt to be sneezed at either.

    Oh, and if the gizzard is too fiddly for you to clean and eat they make good fish bait [​IMG]

    I saved all the livers and hearts of my last three batches so I can get a look in this time when I fry them. My kids discovered me eating them one day and WOW, talk about feeding frenzy [​IMG]

    Just wish my dog liked the heads and guts but all she does is play with them [​IMG] Still, buried in the garden they make good vegetables [​IMG]
     
  9. adorable

    adorable Chillin' With My Peeps

    756
    0
    159
    Aug 7, 2007
    near ottawa ontario
    Thanks.I am on dial up. So cant watch videos
     
  10. GBov

    GBov Chillin' With My Peeps

    617
    8
    154
    Apr 3, 2009
    Quote:Bop on head, cut head off, cut legs and wing tips off, pull off skin and feathers, take scissors or hand pruners - I use the pruners because I can put the blunt end into the bird adn the sharp end cuts down into it so less chance of cutting innards - and cutting from the back tward teh front cut along both sides of the spine, pull spine off and then pull out the insides starting from the front end and working back.

    Takes a bit of typing but about 3 min. to do.

    Save out the liver, heart and gizzard if you are frugal like I am and enjoy a nice treat.

    I even save the best feathers before skinning them to give to my kids school for art class, just put them in the freezer for a few months to kill any unseen buggies.
     

BackYard Chickens is proudly sponsored by