Processing time for quail

[Steve_of_sandspoultry]

We hatched out about 250 Coturnix for the freezer, we are doing about 40 a day so the grow out pens are starting to empty out some.

On Friday we cooked some breasts on the grill and some fresh shrimp. I probably won't have to eat again for about a week.

Steve in NC

 

[Boyd]

 

[SamG347]

 

[Appaloosa Hill Farm]

Yumm!!

 

[monarc23]

well now if that doesnt sound delicious i dunno what is!

 

[yotetrapper]

At what age do you process them?

 

[AK_Button_Mama]

I do mine between 6 and 10 weeks. I usually cull excess males earliest because they get so agressive... then anything that I cant sell I eat!!!

 

[cawooduck]

Im so hooked on eating the Coturnix!!! Its awesome meat!! The bator' is now empty since the ducklings all hatched, time to fill it with quail eggs again!!!MMMMMMMMMmmmmmmmmmmm!!!

 

[Steve_of_sandspoultry]

Quote:
These guys have just started to lay - we could have started processing them sooner but there just isn't enough hours in the day. We did all our old layers first - the oldest bunch was probably about 8 months old.

Next time I'm going to hatch further apart - we hatched these in 3 batches one right after the next so about 16 to 18 days apart. Should have done 3 to 4 weeks apart. We got a little tight on brooder space with them and everything else hatching at the same time. One a good note though a guy came yesterday and cleaned us out of guinea keets so that gives us 90 more spaces!!!!!!!!!!!! lol

Steve

 

[Steve_of_sandspoultry]

Quote:
I would agree with you on that one - there is just something about the taste, it hard to describe. We have done them with different sauces, stir fried them - even with a spicy sauce that tends to cover up other meats you can still taste the quail, they just go with everything and every cooking method. Our turkeys may hate me forever for saying this but I would have to say the quail are my fav.

Steve