– clean counter You can learn to do multiple birds at once. A regular Coturnix quail may give around 10 ounces of meat per bird. – Scale – Sink Lots of people chose to harvest quail with the skin off, however I love being able to cook with crispy skin and it add just a little fat to help keep the meat moist, so I keep the skin on. HighTop is a professional quail cage manufacturer and supplier, and our commercial quail cages can help quail eggs and meat producers improve their centralized management and egg production. For a better experience, please enable JavaScript in your browser before proceeding. Assorted Coturnix Quail are easy to raise, and are fast growing — going from chick to laying in just eight weeks. They were imported into North America in the late 1800’s from Europe and Asia. And once cooked the meat becomes dark, which is characteristic of a red meat option. Hold the bird firmly as the nerves will cause it to flap around and cause a mess if you’re not careful. You can save the heart, gizzard, and livers from each harvest. The twine is used to tie the thighs together for a better representation of the bird. Cut open the cavity out the same way as if you were to leave the skin on. Expression of microRNA and microRNA processing machinery genes during early quail (Coturnix japonica) embryo development. You’ll need a food scale, a permanent marker for labeling, some twine, and parchment paper. Quail are highly efficient producers – using very little resources and producing meat and eggs that have a highly-priced and high-demand market. One area of quail husbandry that … You can hatch them more often if you have two groups on different laying cycles. Skin-on quail carcasses in ice bath before packing. Cut along both sides of the spine up the to neck. Because domestic quail mature so quickly, they’re ideal homesteading birds; you can keep your family fed year-round with quail meat. Breeding Coturnix Quail. She has been featured in Aviculture Europe and honored by the Heritage Poultry Breeder Association of America for her research on quail. The Wild European coturnix, also classified as Coturnix coturnix (common quail), have been widely distributed throughout … – so I am asking for any info –. This is called “scalding” and should take about 30 seconds. First, I sanitize to area and tools for processing: stove, sink, counter, ice chest, large pot, thermometer, shears and tongs. I'm still working up the courage to try this but you've given me some great insight and motivation! I’ve found that leaving the birds overnight in the ice chest helps to tenderize the meat. I like to pack in 1-pound baggies. If you are processing for your own consumption, freezer bags work well. Feeding Quail Coturnix require a feed containing 21% to 25% protein (chicks require an even higher percentage). Do most do it themselves or take them to a "processing" place by the dozens? The Coturnix quail matures at only 7 weeks old and begins laying eggs around that time. Hi, Heres how we process Japanese Quail: Grasp the quail in one hand and, using the kitchen snips, cut the head off. Think about the math. Rinse the bird under cold water, bend the leg joins and snip off with the kitchen shears. Coop Planning: Five Features to Incorporate into Your Coop, Deep Litter Method For Your Backyard Flock, DIY Sour Crop Solutions: Our First Experience, Small-Flock Cornish Cross Processing Made Easy, How To Keep Your Chickens Safe This Winter, 5 Ways to Cool your Chicken Coop this Summer, Farm Fresh Eggs: 7 Things to Tell Your Customers. The struggling is post mortem spasm. If you’re selling for consumption, you’ll need to follow the rules in your state on processing and packaging. Drop the dead bird into a buck to contain the blood spatter. There are lots of different species of quail, but Coturnix Quail are probably the most highly productive quail. Rated 5.00 out of 5 $ 18.00 – $ 414.00 Select options; The Variety Choice Coturnix Quail Hatching Eggs. Hold the quail over a sink, holding the bird firmly. The Variety Choice Coturnix Quail Hatching Eggs. If done correctly, the feathers will come right off. Learn more about quail meat and how to process your birds for home use or market from quail expert Alexandra Douglas. If the water is too cool, it won’t loosen the feathers from the skin sufficiently. These are some tips based on my experience hatching coturnix quail. The chicks grow rapidly, reaching laying maturity within six weeks. Depending on how many you processed, you will need to store the meat in the freezer. Once I get to a pound in weight or closer, I put the quail in the freezer bag or packing, and make sure I take the permanent marker and label the bag with the date I processed and the weight of the meat in the packing. For skin-off quail, you omit the scalding step. The Coturnix quail is originally known as the Japanese quail. Hi there! If you are processing several quail, you can even cook them up and serve as an appetizer. Quail Are Easy to House. You will need to remove the inside cavity organs. 7 months old) and have not heard the 1st ‘BOB WHITE’ SOUND… I wonder why? Continue to hold the bird over the sink and let the blood drain for a minute. Coturnix quail have several varieties optimal for raising such as Jumbo Brown and Texas. Coturnix Quail Food and Water Requirements: Young quail should be fed a game bird starter feed or turkey starter feed of roughly 25% protein. Commercial Quail Cages for Egg Production. Young, female Coturnix quail lay an egg nearly every day during the spring and summer months. Quail should be slaughtered as soon as they reach optimum size. There are several varieties that differ in size and colorings. Unlike chicken roosters, the crow of a male quail is not as loud, nor does it carry as far. Proper labeling is needed if you sell. – Permanent marker Photo by author. These birds are quick and easy to process out. Because I practice selective breeding, I wait until at least 9 weeks, so I can see which birds have the best weight at that time. Most of the tools you’ll need are probably already in your kitchen. – Bowl for intestines Coturnix quail are seasonal layers usually only laying through the warmer months when the days are longer as their body clocks are connected to light (daylight). I AM TRYING TO REGENERATE A POPULATION OF BOBWHITE WITHIN THE CITY Coturnix quail meat is low in LDL cholesterol and saturated fat; high in protein (compared to chicken); and contains niacin, and vitamins B and C. The meat is dark with a rich flavor similar to turkey meat. Our processing facility has been recently moved onsite to further reduce the stress on our birds. Save the heart, gizzard and livers from the quail. 5. Despite the growth of quail egg market, breeding and nutrition of Japanese quails (Coturnix coturnix japonica) have received little attention from researchers, and are mainly based on producer expertise. Bobwhite quail have options to keep as well, among them being the Georgia Giant. The Japanese Coturnix are also a dual-purpose birds, as they lay large clutches of eggs which you can eat or hatch out. If you have limited space for raising meat birds, quail are a wonderful alternative to chickens, ducks, or geese. Raising your own quail is a rewarding experience. They make delicious seasoning bits when sautéed in butter. Coturnix quail are not as feed efficient as chickens. This is especially useful if you’re harvesting older birds with tougher meat. This is the same technique used to spatchcock a chicken. This makes things smoother and shortens the overall processing time. HAVING GROWN UP WITH WILD QUAIL IN PENSACOLA, FL – The flavor is mildly gamy and quite pleasant once cooked. During the fall, when the number of daylight hours decreases, egg production declines, and may cease completely during the winter when the days are short. Japanese Coturnix quail (left), Bobwhite quail (left). Holding the bird under running water, work a finger under the skin and begin to peel it away from the muscle tissue. https://www.communitychickens.com/processing-quail-meat-zw01912ztil If you’re interested in selling quail meat at a farmer’s market or to local restaurants, be sure to check your local and state regulations for process and packaging. You’ll see some movement; however, this isn’t the bird suffering. Do you find it necessary to vacuum seal the meat when bagging it for the freezer? Raise them for meat, or their distinctive spotted eggs. The costs of raising quail is relatively lower than that of chickens or other poultry. Because we’ve developed a strain of Jumbo Coturnix, which dress out at two to three quail per pound, we can feed the family with fewer birds. You can use them in soup or stew recipes. Make a slit in the skin at the neck and knee joints. Fifty feathers can sell for around $7 … – ice chest or cooler If you’re harvesting just for family and friends, you don’t need to use an industrial sink. First, fill your pot with water and bring to a 160-degrees-Fahrenheit boil. All I use are a sharp pair of shears, a bag to put the feathers and offal in, and sandwich bags marked with the processing … Raising Coturnix quail—also known as Japanese quail—is an approachable endeavor, made easier by the low maintenance habits of the birds and their hardiness against disease and climate shifts. – Kitchen gloves – Thermometer. In addition, there are few scientific evidences on the benefits of the physical processing of laying quail feeds in literature. Rinse the cavity out under cold running water, and then place the bird in ice. Take your kitchen shears and start cutting from the tail. -Check with your local and state regulations to see what materials you’ll need for commercial packing and storage. Knowing what’s in your food is a great feeling and I encourage homesteaders to try raising quail. This is a pre-recorded go at your own pace class. Breeding of Coturnix Quail is another reason why a lot of homesteaders chose to keep them. In other words, you can be processing as many birds as you have room for every eight to ten weeks from hatching to maturity. One single quail, from egg to processing or lay is only about 8 or 9 weeks. Whether you breed to replenish your stock, sell chicks, raise meat birds, or just have fun as a hobbyist, an 18 day incubation period is fantastic. After the cavity is emptied and cleaned under water, the bird will go into the ice chest. Raising Coturnix Quail for Meat and Eggs. If up to this point you’ve only raised the chickens … After ordering the class we will send you a login code to be able to access the class online. It will struggle violently but dont be concerned the bird is very dead. Jumbo brown coturnix grow the fastest of all of them. I seem to remember doing the latter when I … I keep those birds to breed them, and then process the rest between 9 and 12 weeks. Great article couldn't be explained any better. I am starting to raise Coturnix for eggs and meat and will have extras on occasion. Processing Coturnix quail is just like killing and cleaning any other kind of poultry, but it’s easier. Jumbo Brown Coturnix Quail are considered one of the fastest growing and largest of all quail, bred specifically for attaining a large size. State Inspected & Certified Small Agri-Game Processing Facility Hatching Eggs Available & Shipped Year Around in Common & Rare Varieties of Coturnix Quails Contact us if Interested in Live Coturnix Quails However, the coloring of the flesh is red. Eggs typically hatch within 17 or 18 days. – Stove The Deed is Done - My flock is now at peace. Raising Coturnix Quail can be one of the most sustainable and beneficial poultry breeds for your farm. Start with the birds over the sink, snip off the head and feet. This means this is an easy breed for us to reactively hatch, especially in a time of uncertainty. The two most popular species of quail, the Coturnix (Coturnix coturnix) and Bobwhite (Colinus virginianus), make great additional revenue streams for diversified farms because they mature faster than other quail. After removing the head,  grab the quail by the feet and dip it in hot water. I then put the packaged meat into the freezer and find good recipes to enjoy the harvest. The organs are put in a sealed bag for later use. I had a few requests to put a video together on how I process my quail. If you don’t have an ice chest, you can put the birds in the fridge overnight. I use parchment paper on a meat tray and cover with cellophane wrap. From coop to kitchen: Pets versus livestock and respectful chicken harvest. But still be sure to sanitize all your tools carefully. Before you bring in quail to be processed, it’s good to be prepared and all set up. You can begin to cull and process for meat between six to eight weeks. The Corurnix is the hardiest of all the quail species and most common for egg and meat production. Japanese Coturnix mature within six weeks, and most owners let them fatten out for another two weeks before processing. You don’t need any fancy tools to process quail. I then use my fingers and rub the feathers away. Why choose to raise quail? This limits possible bacterial contamination. 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