Other birds for meat

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Crowing
13 Years
Jan 24, 2009
1,670
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Saint James/ Comfrey MN
Hope this is the right section to ask this.

I have always been interested in trying other types of meat but I am afraid my family wont like to try something new. They didn't like wild Pheasant so a "gamey" taste is not an option.

What is Quail like? Partridge? etc.

The other issue is the minimums. Last time I looked the minimum orders are around 100 quail!

Quail are cute but aren't they kinda violent to each other when caged in large groups?

Any ideas?
 
Check out some posts on the jumbo coturnix quail - they are wonderful birds that mature quickly. Last spring I raised some meat chickens but now I'm sticking with the quail. It is a very mild tasting meat, not gamey at all. There's also not alot of it, but what's there is very good.

I have my quail in cages of 10-20 as they hatch. I don't mix birds from other hatches together but I always get the few scalped males that don't play well with others. They go right in the freezer and the ones that are left get along just fine. There's lots to read about them on here - alot of us are definitely hooked.

Edited to add: Welcome!!!!
 
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Welcome! Quail have no wild taste to me but I like that wild taste
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...I too keep mine to ablut a maximum of 25 in the rasing cages I have...you can't crowd them. The coturnix grow fast and taste great! I have 100 or so in the 'bator! Think about it! Way to cold for me to think about shipping now but once it warms a bit I might! There are places that will ship around 50...
 
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Well, it could have had to do with the way we prepared it.
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I assumed it was because they were wild roosters.


Last year I raised 20 turkeys (well, 17 survived) and they taste so much better than the butter ball stuff you buy in stores but wow, did they cost me a ton of money to raise and process!!

From my searches, The A&M's are mostly white meat right? How do they do for laying??
 
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From what I understand while searching, Texas A&M University developed a breed of Quail that is an excellent size for meat and is mostly or all white meat.
 

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