Our quail are raised in open barns with stress-free conditions and never any antibiotics or hormones. Lean quail meat is darker and more flavorful than chicken and is a versatile favorite among chefs and home cooks. These quail have been expertly sleeve-boned by hand, saving you all the knife work. The entire rib cage (breastbone and backbone) is cut out with shears, leaving the wings and legs intact. Translated, this means the quail are ready to be stuffed with mushrooms, brioche, or your signature stuffing. Boned-out quail will also grill nicely. Hot and fast for these little birds, please. They will cook quickly. The lean, reddish and delicate meat is best served on the rare side. Because they are small, it's easy to eat a few at one sitting. Plan accordingly.