Through all my reading here, it appears that if one wants to raise quality quail for meat, it's the Coturnix hands down. From hatch, out eight weeks and then into the freezer seems to be the standard process for these meat birds.
Now I understand the Coturnix to be a dark meat bird, where as the A & M, Tennessee Red Quail, and the general Bobwhite family are white meat birds. Some folks say the Bobs are better tasting, where as others swear by the Coturnix for taste.
My question then, and this would be for those that have raised different varieties, would be which quail in the white meat category, would come in second to the Coturnix as far as achieving the same weight gain in the same length of time (8 weeks)? Or if there is no close second, which bird if given a few extra weeks might be worth a go at raising for meat? How many extra weeks beyond the 8 are we talking?
Now I understand the Coturnix to be a dark meat bird, where as the A & M, Tennessee Red Quail, and the general Bobwhite family are white meat birds. Some folks say the Bobs are better tasting, where as others swear by the Coturnix for taste.
My question then, and this would be for those that have raised different varieties, would be which quail in the white meat category, would come in second to the Coturnix as far as achieving the same weight gain in the same length of time (8 weeks)? Or if there is no close second, which bird if given a few extra weeks might be worth a go at raising for meat? How many extra weeks beyond the 8 are we talking?
