Processing Quail Pictures- WARNING Graphic!

[B. Saffles Farms]

just go ahead and make fun of me.

 

[shelleyd2008]

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[monarc23]

lol you all are goofballs

 

[chicken_angler]

Niki your not a muderer! You just enjoy eating quail. And you think they are very tasty!

Lol

Cody!!

 

[B. Saffles Farms]

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right back at you. and yes niki is a murder. no animal can taste that good.

 

[shelleyd2008]

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right back at you. and yes niki is a murder. no animal can taste that good.

If I remember correctly, you are the one that niki said was wanting to get some quail, and she told me cause I might be able to provide those quail for you. So what do you want them for? Pets?

 

[monarc23]

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LOL no worries Cody, my friends here are just goofs so how was your B-day any luck on the quails?

 

[B. Saffles Farms]

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right back at you. and yes niki is a murder. no animal can taste that good.

If I remember correctly, you are the one that niki said was wanting to get some quail, and she told me cause I might be able to provide those quail for you. So what do you want them for? Pets?

Thank you very much, yes they will be my pets, Im saving them from her.

 

[flyingmonkeypoop]

First I am going to say I only read the first page and had to post my way.

When we butcher quail I dont use anything other than my hands. I always keep a bucket of water and a towel nearby so I can wipe my hands off.

First I grab the quail with one hand and snap its neck with the other. Since they are so small their heads come right off so that eliminates scissors. Once the head is off there is the whole where it used to be so I grab that and rip the skin open, the skin peels off super easy. Once I have most of the skin off I dislocate the legs at the knee and pull them off while they are still attached to the ski/feathers. For the wings I just break them off and once that is all done the skin is basically hanging on at the vent. Once its there I grab the edge of the vent and use my nail to help get it open. Once I have that open the insides come right out with the vent and all. Once all that is done I rinse out the inside and stick it in a bag. Most of the time we just pull the meat off anyway so the neck doesnt really matter. I have learned to be careful because the back and ribs break when you look at them it seems.

That is how I do it, my mom and some friends call it barberick but it works for me.

 

[B. Saffles Farms]

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OMG