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Quails are tiny birds that belong to the pheasant and partridge species. They have a distinctive body shape with a small, stocky body and long pointed wings. There are around 20 different species of quail found around the world, and 70 domestic quails are kept as poultry birds.

Quail Trivia

  • Quails eat seeds, grains, and insects.
  • They `can lay 10 to 20 eggs at one time.
  • During the 11th century in Japan, the Japanese quails were initially kept as songs birds.
  • Quails usually live alone, but they form flocks in the fall.
  • Quails can only fly a short distance.
  • Quail’s colored eggs are considered an exquisite delicacy and are a staple in luxurious restaurants.


Pheasant: A large bird with a rounded body and long tail.
Partridge: Medium-sized non-migratory birds, with a wide native distribution throughout the Old World.
Flock: A number of birds of one kind feeding, resting, or traveling together.
Plump: Having a full rounded shape.
Homesteader: Someone who goes to live and grow crops on land given by the government, especially in the past.
Crop: Contains food the bird has recently eaten.

Quail Buying Guide

When buying quail from the market, choose birds that appear relatively plump because they’ll have a better ratio of meat to bone. It can be purchased bone-in, semi-boneless, or entirely boneless. Any of these options can be used for cooking.

Make sure that the skin appears flawless. It should look creamy or yellow with a slight pink tint. Do not purchase quail that looks dry or smells peculiar.

Quail Production & Farming in Texas

Maintaining a quail farm is not that difficult, because quails are among the smallest species of poultry birds. It provides a very healthy low-fat white meat and supplies the fertilizer you need for your home garden. Quail raising is not expensive. The moderate start-up costs are well worth it. You can grow your sustainable food supply of eggs and meat, whether you are in an urban area, the city, or out in the homesteader’s country backyard.
Texas is the home to four species of quails, namely, Northern Bobwhite, Scaled Quail, Gambel’s Quail, and Montezuma Quail. Many Texans fondly recall experiences with quail, whether they were hunting or watching them, or just listening to their songs.

The Northern Bobwhite is one of the most easily recognized wildlife species in Texas. They prefer a 10-30% brush canopy cover — a mixture of short and tall plants with bare ground in a well-interspersed patchwork mosaic. For nesting cover, they prefer bunch grasses that are 30.48-45.72 cm (12-18 in) tall.
The recent data confirm that there are more than 40,000 quail hunters and an additional 400,000 people participating in watching, feeding, or photographing quail in Texas each year.


History of quails can be traced back to the old testament of the Bible. Egyptians were known to catch quail for meat. They were raised as pets and singing birds in china and brought to Japan in the late eleventh century.

It is known that a Japanese Emperor got cured of tuberculosis after eating quail meat. Afterward, Japanese people started raising quail extensively for meat and egg. Since the wild quails were tamed and bred in captivity by Japanese people, the birds came to know as Japanese quail.

Preparing quail for the table:

Start by removing both wings and both legs at the knee using game shears. Cut the head and pull skin and feathers down. Remove the crop, followed bt the tail.

Make a cut at the base of the breast bone, and bend it upward toward the neck area, separating the skin that covers the intestines. Then remove the intestines, heart, and lungs. Wash the quail, and it is ready for storage until cooking.

Enjoying Quails

Most of the time, Quails are being served as a gourmet dish. Both quail meat and eggs are consumed and have a delicate flavor. The common quail used to be much favored in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish cuisine, Maltese cuisine, Portuguese cuisine, Italian cuisine, and Indian cuisine. They are commonly eaten complete with the bones since these are easily chewed, and the small size of the bird makes it inconvenient to remove them.


Fresh quail must be stored in the refrigerator and cook it within two or three days. Your refrigerator temperature should be 38 degrees to 40 degrees F or lower. Put it in a tray with greaseproof wax paper or parchment paper, then store it on the bottom shelf of the refrigerator so that no juices can drip off and contaminate other foods.


You can cook quail meat in a lot of ways, like roasting it in the oven, grilling, or sauteeing on the stovetop. The lean meat of quails can dry out quickly, so you’ll need to carefully monitor its progress regardless of which cooking method you use.

You can marinate or brine the quail, depending on your preference. You don’t have to do it, but since the meat is lean and relatively dry, doing so can reduce the risk of drying the meat out during the cooking process.

Be cautious not to overcook it as the meat will become dry and tough. The quail is sufficiently cooked when the meat is slightly firm to the touch (similar to the feel of a cooked chicken breast), and juices run clear.


Although quail has a small body, it contains many nutrients in its meat, such as protein, phosphorus, fat, calcium, iron, and zinc. Quail eggs also contain high protein and choline that is very good for our brain.

Vitamins and Minerals

Vitamin A: It is essential for healthy vision, the immune system, and reproduction.
Vitamin B: It’s a key player in maintaining cell health and keeping you energized.
Vitamin D: Responsible for increasing intestinal absorption of calcium, magnesium, and phosphate.
Vitamin K: Helping the blood clot and preventing excessive bleeding.
Calcium: To maintain healthy bones and to carry out many essential functions.
Phosphorus: It is essential for body growth and maintenance.
Iron: Helps to preserve many vital functions in the body.
Zinc: It is essential for a healthy brain and immune system.



  • Serving Size: 1 Serving
  • Calories: 234 12%
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 25g 50%
  • Fat: 14g 22%
  • Saturated Fat: 4g 20%
  • Trans Fat 0g 0%
  • Cholesterol 86mg 29%
  • Sodium 52mg 2%
  • Vitamin C 2.3mg 4%
  • Vitamin A 234IU 5%
  • Calcium 15mg 1%
  • Iron 4.4mg 25%
  • Potassium 216mg 6%
  • Vitamin B6 0.6mg 31%
  • Vitamin E 0.7mg 4%
  • Vitamin K 4.2mcg 5%
  • Folate 6mcg 1%
  • Vitamin B12 0.4mcg 6%
  • Magnesium 22mg 5%
  • Phosphorus 279mg 28%
  • Copper 0.6mg 30%
  • Zinc 3.1mg 21%

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