Quails

Quails are small whole birds with dark, fine-textured meat. Their size means the whole bird cooks in minutes, which puts them on starter and small-plate menus rather than main courses.

What it is

A small whole bird from our game birds range, supplied bone-in and complete, distinct from our standard whole-chicken grades in scale and typical menu placement.

How it is prepared

Whole, spatchcocked, semi-boned or fully boned, with marination to your own specification on request.

Typical trade use

These are used for starters and small plates, grill and charcoal service, stuffed quail dishes, and sharing boards. For a slightly larger single-portion whole bird, Poussin is the step up in size. Where boneless preparation is preferred throughout, ask us about fully boned quail — the same option is available on Chicken Thigh Meat if a larger boneless piece is also needed on the same menu.

Ordering notes

Being so small, they go from properly cooked to dry very quickly — there’s little margin for error given how little meat is on each bird. Confirm boning and marinating specification when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why are quails served as starters rather than mains?

Their small size means there’s relatively little meat per bird, which naturally suits a starter or shared small-plate format rather than a full main course.

Can quails be boned for stuffing?

Yes — semi-boned or fully boned preparation is available on request, useful for stuffed quail dishes.

What’s a comparable but larger whole-bird option?

Poussin is the next size up, typically served as a single main-course portion rather than a starter.