I looked around the web somewhat to see how they butcher and prepare quail in other countries, specifically Japan and China but couldn't find very much. I don't know any websites online to ask other than here.
I'm not sure. I do know that they say the easiest way to kill them is just to twist the head off, but that seems a little disturbing to me.
They wring their neck, use a cleaver, scissors, use kill cones, etc. Depends entirely on the quality and financing of the operation. But essentially you can only get so fancy killing something so they pretty much do it just like everyone else. They probably, idvidually have a lot less issues with it since culturally they are much closer to their food than westerners.
