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I can testify regarding the standard (Northerns) and Georgia Giants being the Best Of The Best when it comes to the meat. But keep in mind, the Bob's "white breast" meat will cook up "dry" if it's just fried, compared to the "dark meat" legs on that same bird. Now, we all want our meat to be moist and juicy, right? There's a way (heck, maybe prolly several ways......I don't know) to make that meat "fall-off-the-bone" moist and tender......but that's another thread. But, to answer your initial question, it's hard to beat the quality of quail meat when it comes to Bobwhites. Most folks choose not to take on the mission because of 1) the demeanor of the Bobwhite.....and 2) the lengthy time-frame it takes from hatch to maturity. Me?.............It's worth the hassle and wait, but I raise bunches.......and we eat bunches......................................But, keep in mind..........That's just ol' Randall's opinion
I can testify regarding the standard (Northerns) and Georgia Giants being the Best Of The Best when it comes to the meat. But keep in mind, the Bob's "white breast" meat will cook up "dry" if it's just fried, compared to the "dark meat" legs on that same bird. Now, we all want our meat to be moist and juicy, right? There's a way (heck, maybe prolly several ways......I don't know) to make that meat "fall-off-the-bone" moist and tender......but that's another thread. But, to answer your initial question, it's hard to beat the quality of quail meat when it comes to Bobwhites. Most folks choose not to take on the mission because of 1) the demeanor of the Bobwhite.....and 2) the lengthy time-frame it takes from hatch to maturity. Me?.............It's worth the hassle and wait, but I raise bunches.......and we eat bunches......................................But, keep in mind..........That's just ol' Randall's opinion
