88 © 2017 2019 WHOLE Approx. 13/14oz Whole squab are a great choice for roasting dishes. BUTCHER INFORMATION: Dressed, oven ready. Giblets (liver, gizzard, heart) included. COOKING/PLATING TIPS: Whole squab can be roasted whole or split in half through the breast bone and grilled or pan roasted. Squab meat is best cooked no further than medium rare. MENU TYPE: Medium to High Price Point. Squab are most often found on Asian, French, Italian & Middle Eastern menus, but can be adapted to almost any cuisine. SEMI-BONELESS Approx. 8/10oz Semi-boneless squab can be grilled more easily than bone-in squab. They’re an excellent choice for stuffed dishes. BUTCHER INFORMATION: All bones removed except leg & drumette. COOKING/PLATING TIPS: Semi-boneless squab are a great choice for grilling applications. They can also be stuffed and roasted. MENU TYPE: Medium to High Price Point. Squab are most often found on Asian, French, Italian & Middle Eastern menus, but can be adapted to almost any cuisine. SQUAB It’s true, squab are young pigeons, but don’t confuse them with the birds you see pecking about on city streets. Pigeons raised for their meat are a different breed: clean and tender with rich flavor & dark color. They have a long and proud culinary heritage. One of the first domesticated birds, the practice of farm-raising squab has survived since antiquity because of their delicious flavor. • Fed All Vegetarian & Spring Water Diet • No Sub-Therapeutic Antibiotics, Chemicals or Hormones • High in Protein, Low in Fat • Raised in South Carolina