Semi-boneless quail have had their torso bones removed. As part of the deboning process, they're butterflied (split through the back).
Removing the bones & butterflying them makes quail easier to work with and eat, allows faster cooking, and facilitates stuffing. Because their wing bones and leg bones are left intact, they still maintain much of their shape for a great plate presentation.
The smallest of the game birds, quail have pale meat that is tender and succulent with a delicate, sweet, and distinctly nutty flavor. A common single serving of quail is two whole birds. Easy to grill or roast whole, they can also be braised or sautéed.
Quail meat is enjoyed in a host of European, Middle Eastern, and even Southeast Asian cuisines, and pairs well with a variety of spices and flavors.
Quail have two sizing grades: Imperial and Regular. Imperial quail are noticeably larger than Regular.
Most poultry are water chilled. These quail have been air chilled, a method preferred by chefs because it better preserves the bird’s flavor, lets the meat absorb marinades better, doesn’t add water weight, and is more environmentally friendly (produces less contaminated water) than water chilling.