Coturnix quail processing

[sandspoultry]

Since it's a rainy day here in NC we decided to process some quail. We have it down to less than 1 minute per bird to process. We tried something a little different this time, saved the leg 1/4 ers and we are going to try some "buffalo" quail legs. lol

Steve in NC

 

[Cason]

I always save the legs (thighs attached) I skin mine- pretty quick work.

 

[becky3086]

I never skinned mine or cut them up. If they are processed when young enough before they start molting the first time they are so simple to pluck, no scalding etc. I liked mine roasted with a can of cream of mushroom soup put on top. I don't have any now but do plan on getting more eventually. Best meat I have ever raised.
Becky

 

[PurpleChicken]

We've scalded/plucked & skinned. Quail are so much easier to
process than chickens.

I totally agree with Becky about them being the best meat I ever
raised.

Keep us posted on the buffalo quail Steve. Don't get them stuck between
your teeth.

 

[LilRalphieRoosmama]

Mine will be 5 weeks old tomorrow. I have several males that need to go before they start killing each other. They aren't very big yet though (compared to the older ones). Would it be a waste to process them now? Their calls are driving me insane but I'd prefer them to be a little bigger.

Also, please tell me the processing methods you use. I've done chickens before but never quail. Thanks!

 

[PurpleChicken]

5 weeks is a little small. Why does everyone have males kill each other.
Mine don't fight at all. We have 10 females and 3 or 4 males.
(Plus 100 of their eggs in the bator)


We process by clipping off their head with sharp scissors. Other than that
it's the same as chicken. What's nice is it can be done right in the kitchen
sink. It's quick and boy are they good and meaty.

 

[LilRalphieRoosmama]

I was hoping you'd say it was quick and easy! Kitchen shears and the sink was the way I was planning to do it.

I hate that they fight; haven't started yet but I saw a pair "doing it" today so I know it's only a matter of time before the males get nasty. Just trying to plan ahead. I can't wait to try them!!!

In one cage (at least 5 ft long by 3 ft wide) I have 16 birds that I hatched and unfortunately many of them are males. In another cage of the same size I have 1 male and 3 females. (8 weeks old). The other male that was in there got scalped and is in quarantine. Healing nicely though. Why can't they all play nice??!!!

I'll be patient and wait a few more weeks for my quail dinner.

 

[sandspoultry]

This is over kill but we use a pair of electricians handheld cable cutters, they are made for cutting bigger cables. and do it in the kitchen sink.

The skin comes right off, we don't even cut it, just peel it off. Once you get the hang of it there is nothing to it.

As others have said the meat is GREAT. The last batch we cooked we did a breast stir fry with mushrooms and lots of veggies from the garden over rice.

We are suprised more people don't raise them, they grow fast, don't take up alot of room, or eat alot. I would think you could raise them in the city and nobody would know they are there.

Steve in NC

 

[LilRalphieRoosmama]

Thanks for the info Steve. Once my younger hens start laying, I'll start processing probably in a couple weeks. I sure can't wait to try it - the stir fry sounds wonderful! I agree - they are so easy and fast to raise. Mine are in the basement and I've got 21 birds. They are easy to care for and I clean their cages every other day. We built them with slide out trays and 1/2" hardware cloth so it's really simple. I'm planning to just keep cycling them so I always have meat in the freezer. Really a no brainer to me. I really enjoy them too, better than the button quail because they aren't as flighty.

 

[SandraMort]

How many do you serve? I'm hearing wildly differing numbers. It would seem that if you have to have 2-4 per person per meal, growing a dozen isn't so practical, even if you DO only need to wait six weeks to process.

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