🍖 Meat Production
Quail meat production: processing, yield, and market considerations.
📊 Meat Production Parameters
| Species | Processing Age | Live Weight | Dressing % |
|---|---|---|---|
| Japanese Quail | 5–7 weeks | 120–150g | 70–75% |
| Bobwhite | 12–16 weeks | 170–200g | 70–75% |
| Spent Hens | 12–18 months | 130–170g | 65–72% |
🔪 Step-by-Step Processing Guide
- Withdrawal (12 hours before processing): Remove feed 12 hours before processing. Continue water access. This empties the crop and intestines, making evisceration cleaner.
- Dispatch: Cervical dislocation is the most humane method for small-scale operations. Alternatively, use a captive bolt device. Ensure the bird is insensible before proceeding.
- Scald: Dip bird in 145–150°F (63–65°C) water for 30–60 seconds. Test by pulling a wing feather — if it slides out easily, the bird is ready for plucking. Over-scalding damages the skin.
- Pluck: Use a mechanical plucker for efficiency, or hand-pluck. Quail feathers come off easily when properly scalded. Remove all pin feathers.
- Eviscerate: Make a small incision between the keel and vent. Carefully remove intestines, crop, and organs. Be careful not to puncture the intestines. Save the liver and heart if desired.
- Chill: Immediately immerse in ice water bath. Target carcass temperature below 40°F (4°C) within 1 hour. This stops bacterial growth.
- Package: Vacuum seal or wrap in butcher paper. Label with date and weight. Freeze at 0°F (-18°C) for up to 12 months.