On our farm we are striving to introduce sustainable options of protein so we do not have to rely on other sources for these necessities, allowing us to avoid supply chain issues and shortages at the grocery store etc. We like to know where our food comes from so we raise it ourselves.
We raise Japanese quail, more commonly known as Coturnix. These birds are raised for their egg production and meat.
While Quail meat isn't currently on most families dinner menus, it is becoming wildly popular. It has numerous health benefits. Quail meat is highly nutritious, giving you protein, calcium, iron and zinc.
Quail vs Chicken
Compared to eating chicken, eating quail is better for you because quail meat is higher in vitamin C and iron. Quail gives you vitamin A whereas chicken does not. And quail also gives you more minerals and amino acids than chicken meat.
Raising Quail for Meat
Since quail are small, many people assume they don’t make good meat birds. While it’s true that the yield per bird is less than with something such as a chicken or a turkey, quail also have a much quicker turnaround time than other types of poultry.
While meat chickens can take as long as twelve weeks to reach maturity, quail are ready in just seven weeks.
For most people, the taste alone is enough to convince them that raising quail is a worthwhile endeavor.
Quail meat is rich and tender lending a savory quality to most any dish. It’s also an excellent source of essential minerals such as iron, zinc, magnesium, and phosphorus.
Quail is popular in many cultures around the world, including French, Japanese, Polish, Spanish, Portuguese, Italian, and Indian. A rapidly growing segment of America is discovering the nutritional benefits as well.
The quail is small, making it easier to harvest than other birds. Plus, the meat is wonderfully flavorful.
Plus, even after the prime egg-laying period is over, which is around one year, the meat will still taste great, whether you fry or roast it.
The Coturnix quail egg is one of the most nutritious and considered to have the most balanced content of proteins (13%), vitamins, minerals, and enzymes, very rich in antioxidants, low in cholesterol and carbohydrates (0.8 mg/100 g; GL=0). These eggs provide 5 times more iron than chicken eggs and 2 times more vitamin A and B2. They are a great source of vitamins B1, B6, B12, vitamin D, and vitamin E, easily assimilated calcium, potassium, magnesium, zinc, copper, phosphorus, selenium and other essential micronutrients. They contain more HDL cholesterol (the good cholesterol) than LDL (the bad kind).
Farm pick-up only
Eating eggs $4/doz. washed refrigerated
Hatching eggs $10/doz. with bloom non refrigerated
Nature's Own LLC
18250 New Market Rd. Dearborn, MO 64439
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