Game bird meat

Markets demand various sizes, weights and ages of birds for specific products. The key markets for meat game birds are whole birds, cut-up birds, cuts breasts, legs , and specialized gourmet-type products, such as sausages, fresh or pickled eggs. Specialty items may be sold in gourmet stores, direct to consumers or coordinated through a specialty meat broker. Game bird meat is ideally suited to respond to the desire for healthy foods. Compared to other meats, game birds are high in protein and low in fat, quail for example is very high in iron.

While the meat will continue to be a specialty item, the game bird industry can increase its niche market by diversification. If the whole industry--hatcheries, producers and processors--is prepared to maintain high quality standards and further develop its processing sector and exports, then this industry has as much more potential than most other meat industries today. If you plan to be in the meat or specialty product business, it also is important to the processing of game birds requires an understanding of the regulations surrounding approved slaughter facilities and state and federal laws.

There are no commercial quality standards for pheasants marketed as dressed birds. However, it is not unusual for buyers of the dressed product to have specific preferences. The game bird industry in the United States produces millions of birds for sale to restaurants and for direct marketing to consumers. The game bird breeding business is relatively new, and anyone interested in it should acquire as much information as possible prior to any financial commitment. Much of the early rearing and processing information was adapted from the domestic poultry industry.

Their experience and knowledge regarding incubation, brooding, management and disease control, and market development continue to be valuable assets to the game bird industry. Those producing game birds can learn from the experience of others by contacting cooperative producers and trade associations.

Some state extension services, e. The production of game birds requires specialized housing, netting or fencing systems; specific knowledge in the diseases common to game birds; and an identified market. We hunted on as cold and blustery a day as I have ever bird hunted. We walked all day in the cold, and I killed just one sharptail. It was totally worth it. Everything true about grouse is true of bobwhites—except quail are smaller and easier to come by where I live. Quail are a perfect size to split up the back and throw under the broiler, which is one of my favorite ways to cook a bird.

Tender, almost sweet, ruffed grouse meat is as good as white meat gets. Not just any Canada goose. It needs to be a corn-fattened, late season giant Canada of the type we very conveniently have in reasonable abundance not far from the house. I pick the breasts—I have a weakness for skin and fat—cook them rare and slice them thin and they are, if not indistinguishable from prime roast beef, every bit as good and better for the planet.

The legs and thighs I confit or slow-cook in stews and ragout. At 10 to 12 pounds, a giant Canada yields a lot of meat. An acquired taste for sure, woodcock are strongly flavored and can easily turn liver-y with careless cooking. I have not tried woodcock heads but I have experimented with leaving the trail intact. It was okay, kind of salty, neither disgusting nor a revelation. While high in calories, calories in alligator meat unlike beef or chicken are derived from protein rather than fat.

Quail Quail meat is tender and full of vitamins and minerals. High protein, Low cholesterol. Less fat and stronger flavor than most domestic poultry. Buffalo Compared to beef, buffalo meat is leaner with similar taste and texture. It has fewer calories than beef, and because its flavor is a little stronger, you can use less of it in recipes and get nearly the same taste. Elk Elk is sweet and tender meat with a mild, distinctive flavor.

It's lower in fat than beef or pork. Venison Commonly known as deer meat, venison has almost no saturated fat or carbohydrates.

Compared to beef, venison has fewer calories and less fat than beef.