Giant Bob White Quail

Discussion in 'Quail' started by CK Chickadilly, Feb 24, 2009.

  1. CK Chickadilly

    CK Chickadilly Chillin' With My Peeps

    Sep 11, 2008
    West Michigan
    Is the meat good? White or dark? Gamey tasting? How big do they get? I mean how much meat are you going to get off of 1?

    What would be the most tender quail meat to prepare?

    Thanks [​IMG]
     
  2. citalk2much

    citalk2much Twilight Blessings Farm

    Dec 22, 2008
    GR MI: TN bound!
    Where did my reply to this go?

    None the less quail are good eating

    I like the dark meat ones the best

    I believe that Bob whites are white meat

    Hope someone with better info can help you more
     
    Last edited: Feb 24, 2009
  3. Teach97

    Teach97 Bantam Addict

    Nov 12, 2008
    Hooker, OK
    meat is good and is white...not gamey to me...I believe 12 oz average??...some meat? takes a couple for me per meal...

    I prefer the coturnix...grow faster and more efficiently
     
  4. linebacker

    linebacker Chillin' With My Peeps

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    Nov 6, 2007
    North West Tennessee
    Quote:I second the coturnix - go with the Jumbo types -- laying eggs in 8 weeks and completely filled out for supper in 10 weeks.

    Brad
     
  5. CK Chickadilly

    CK Chickadilly Chillin' With My Peeps

    Sep 11, 2008
    West Michigan
    Quote:I second the coturnix - go with the Jumbo types -- laying eggs in 8 weeks and completely filled out for supper in 10 weeks.

    Brad

    Is the coturnix meat dark or white? Gamey tasting? So if they are ready for butchering in 10 wks, do you have to butcher them then or can you wait a while or will they get tough? Does that make sense? [​IMG]

    I am not real fond of dark tasting meat.
     
  6. Cara

    Cara Chillin' With My Peeps

    Aug 30, 2007
    NM
    As a general rule, muscles that are used frequently are dark, and those that aren't are white. That's why drumsticks on a chicken are dark, but the breast meat is white.

    Both Coturnix and Bobwhite Quail fly, so will have darker meat all over.
     
  7. Teach97

    Teach97 Bantam Addict

    Nov 12, 2008
    Hooker, OK
    white...not gamey...yeah you can wait but why? It is a waste of feed really unless you are collecting eggs and they get a little tougher but not bad. It doesn't take many to keep you going in birds they are very very prolific. Are you planning on starting with chicks or eggs? I raise several varieites

    only the bobwhites fly well and if you are raising them in pens it will stop that and give lighter meat
     
    Last edited: Feb 24, 2009
  8. Cara

    Cara Chillin' With My Peeps

    Aug 30, 2007
    NM
    Ours get dark from flying in the pens. The runs are approx 30' x 15', and 7' tall. In cages they wouldn't, but I think it adds flavour.
     
  9. monarc23

    monarc23 Coturnix Obsessed

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    Jul 18, 2008
    Indiana, Pennsylvania
    ALl coturnix are dark meat except A & M and english whites. I've culled enough coturnix to know that even ones that dont fly still have dark meat lol! I"m very confused with the info goin around on here about coturnixs??


    "Quail meat is delicious. Even the breast meat is dark, as is true of all birds that fly. The taste is nearly identical to chicken but really needs to be tasted to understand the difference." http://www.essortment.com/all/coturnixquail_rksp.htm

    THis
    is about the A & M quail: "Other quail, including the bobwhite, have dark meat and have a "gamier" taste. But the Texas Gourmet Quail has lighter meat and, "It's the tastiest quail I've got." "......"These birds also have a meat coloration that very closely approximates that of the bobwhite quail. The flesh and carcass appearance of the bird is very appealing to the gourmet consumer," he said. " http://74.125.47.132/search?q=cache...urnix+are+dark+meat&hl=en&ct=clnk&cd=14&gl=us
     
    Last edited: Feb 25, 2009
  10. Teach97

    Teach97 Bantam Addict

    Nov 12, 2008
    Hooker, OK
    here is my take on dark vs white meat...flying birds pigeons, dove, ducks, geese have dark meat...birds that rely more on running pheasant, quail, have light meat for breast meat...dark meat is an expression of the amount of blood vessels and thus blood that gets to those muscles. Muscles that are used more often reguire more nutrients and oxygen thus more blood...long distance fliers have more requirements for these nutrients than do the short distance fliers that just burts up and then glide...technically I may be wrong and will accept that but if you but a pigeon breast next to a quail breast you would call it white meat...I will admit that my preference is for the wilder meats so I am not a good guide to ask about gameyness of meats
     

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