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Discussion in 'Quail' started by igotchickens, Mar 25, 2011.
the title basically says it all.
Also coturnix... and any other sort of quail for meat. Thanks!
Depends On The Strains Really
Coturnix Between 8 And 12 Wks
Bobs Between 28 And 40 Weeks Give Or Take
are there any other types of quail raised for meat? What about valley quail?
Not really,there either to hard to raise or are not that efficient.I would start with coturnix and work your way up to bobwhites.
Quote:THERE'S LIKELY FOLKS WHO HAVE, BUT VALLEYS ARE A TAD MORE DIFFICULT TO GET AHOLD OF, SMALLER AND USUALLY QUITE A BIT MORE PRICEY SO NO THEY ARE NOT COMMONLY USED AS MEAT BIRDS. THE 2 MOST COMMON PRODUCTION MODELS ARE SPEED= COTURNIX, AND TASTE= BOB WHITES, MOST OTHER SPECES ARE STILL ORNIMENTAL OR SPECIALTY USES DUE TO MANY FACTORS SUCH AS INVESTMENT, SIZE, RARITY, OR EVEN DIFFICULTY OF RAISING OR KEEPING
Quote:If you are looking strictly for meat birds, then you you should look into "jumbo" varieties." I raise Butler Bobwhites. The eggs are only slightly larger, but they don't eat much more than a regular Bob and are well over a pound. They were developed as meat birds. There are also jumbo varieties of Coturnix quail too.
thanks everyone for your responses!! We're going to go with another batch of coturnix