86 © 2017 2019 QUAIL (COTURNIX) Quail are small game birds with tender meat and a sweet flavor. Coturnix quail (aka Common Quail) are European chefs’ preferred breed. • Raised in Spain • Cage Free, Reared on the Ground • Fed 100% Vegetarian Diet • Air Chilled • No Added Antibiotics • No Added Hormones • Easy Portioning: One Quail is a Perfect Appetizer Portion; Two are an Ideal Entree • Certified Halal WHOLE Approx. 4.6-5.3oz Whole quail are a good choice for roasting dishes. BUTCHER INFORMATION: Quail are very perishable. Use soon after thawing. COOKING/PLATING TIPS: Whole quail are frequently roasted, barded with bacon or marinated to keep them from drying out. They can also be smoked or grilled, or pan-seared and finished in the oven. Whole quail can also be stuffed. MENU TYPE: Low Price Point. Found on European & fine dining menus, quail is also popular in the Middle East and parts of Asia. SEMI-BONELESS Regular: Approx. 4-4.6oz | Jumbo: Approx. 4.6-5.3oz Semi-boneless quail are flatter than whole quail, so they can be grilled or stuffed more easily. BUTCHER INFORMATION: Semi-boneless quail are whole birds that have been butterflied, with their torso bones & spine removed. They still contain their drumette and leg bones so they will have a better shape on the plate than completely boneless birds. Quail are very perishable. Use soon after thawing. COOKING/PLATING TIPS: Semi-boneless quail are a great choice for grilling applications, and can be marinated to help keep them moist. They can also be stuffed and then roasted, smoked, or fried. MENU TYPE: Low Price Point. Found on European, Italian, Indian & fine dining menus.