Market carcass quality processing?

GBov

Songster
10 Years
Apr 3, 2009
617
8
154
For us I just skin and cut the back bone out and scoop the insides out and it works great but a few friends are paying me to raise them some quail and I need to make the quail look more like the supermarket packets.


So how does one go about plucking and drawing the little things?
 

GBov

Songster
10 Years
Apr 3, 2009
617
8
154
Yes, thats what mine look like too but the supermarket ones still have skin on. How do they get the feathers off? The skin tears when I try just plucking.
 

syble

Songster
9 Years
Jan 10, 2011
966
22
121
michigan
I scalded them, feathers came off like a dream, easier even then skinning or at least for the one i tried to skin lol
 

navasima

Songster
8 Years
Aug 6, 2011
600
3
109
New Mexico
GBov - sorry I couldn't be more help

Bill- Well, I have a '93 Tercel, so from here to there......okay - ya - they should be pretty good size by the time I get there.....
 

GBov

Songster
10 Years
Apr 3, 2009
617
8
154
Quote:Not a problem! Your quail look great!
 
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Mibotsu

Songster
8 Years
May 23, 2011
1,345
10
133
Balbriggan, Ireland
Quote:What temp. water do you use?

PRETTY sure you dunk them in rolling boil water (water boils at 212 degrees), leave them in there for maybe a second or 3, then chill quickly so as not to cook the meat, pull feathers.

i think, i never done it with quail, or chickens.
 
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