Wholesale Squab
Squab is a young pigeon, typically weighing under a pound. Often on the menu at fine dining restaurants, squab meat closely resembles duck in color and flavor. Buy squab meat online, as well as wholesale duck and other whole bird meat at Marx Foods.
All About Squab Meat
Squab meat is prized in many cuisines around the world. It has been considered a culinary delicacy for millennia. Up until the early 20th century, squab was among the most common proteins consumed in the U.S. By mid-century, with the near extinction of the squab population due to overhunting, and the proliferation of big, meaty, easy-to-raise broiler chickens, squab meat largely disappeared from American dinner tables.
A squab is a young pigeon not more than a month old. Its taste resembles duck, and like duck, squab is an entirely dark-meat bird. The color comes from the oxygen-storing protein myoglobin (found in lesser amounts in chicken legs). Myoglobin suffuses the squab’s entire body, not only giving the meat its color but also its uniquely rich flavor. Squab meat is exceedingly tender because the young birds are harvested before they have flown and the muscle surrounding the wings have not been toughened through exercise. Out of roughly 300 species of pigeons, only four or five from the category called utility pigeons are raised for meat.
A staple of Michelin-starred dining rooms, squab has become a luxury item in part because squab is a difficult bird to breed and expensive to raise. It cannot be mass-produced or artificially inseminated like chickens, which can lay an egg a day. A pair of pigeons produces two babies every 45 days. The family unit must be kept intact because squab mate for life and both parents share the tasks of brooding the eggs and feeding regurgitated food to their infant offspring. A four-week-old squab will weigh about a pound, whereas in that same time frame a factory-farmed chicken can grow to five pounds. While this makes squab meat more costly than some other poultry, the gastronomic rewards of these delectable little birds are huge.
The Joy of Cooking Squab Meat & Other Small Birds
As with other poultry, squab can be roasted, pan-fried, grilled, or braised. Most people know how easy it is to roast a whole chicken. Squab and other bird meat like, quail, or partridge can be cooked the same way, and their petite size makes them even easier to handle. These little birds are no bigger than a pound or two, small enough to brown them first in a skillet on the stovetop, then put them in the oven to finish cooking. Trussing and barding poultry is optional. Trussing means tying the legs and tucking the wing tips to help the bird cook more evenly. Barding means wrapping the bird in bacon to keep the meat from drying out, a good idea for leaner game birds. Brining poultry before you cook it can also help keep it moist, as well as add additional flavor. When grilling whole birds, it’s a good idea to flatten or spatchcock them for more even cooking. If you want to stuff your birds, semi-boneless whole birds are easier to stuff and will still keep their shape.
The Joy of Cooking Squab Meat & Other Small Birds
As with other poultry, squab can be roasted, pan-fried, grilled, or braised. Most people know how easy it is to roast a whole chicken. Squab and other bird meat like, quail, or partridge can be cooked the same way, and their petite size makes them even easier to handle. These little birds are no bigger than a pound or two, small enough to brown them first in a skillet on the stovetop, then put them in the oven to finish cooking. Trussing and barding poultry is optional. Trussing means tying the legs and tucking the wing tips to help the bird cook more evenly. Barding means wrapping the bird in bacon to keep the meat from drying out, a good idea for leaner game birds. Brining poultry before you cook it can also help keep it moist, as well as add additional flavor. When grilling whole birds, it’s a good idea to flatten or spatchcock them for more even cooking. If you want to stuff your birds, semi-boneless whole birds are easier to stuff and will still keep their shape.
Frequently Asked Questions About Squab Meat
Squab is a young, unfledged pigeon raised for eating, usually harvested around four weeks old.
Squab meat is seldom sold in supermarkets in the U.S. Look for squab meat at specialty butcher shops or buy squab meat online at Marx Foods.
Like duck, squab is often cooked to medium-rare or medium-well because squab meat toughens if overcooked. Cooking to an internal temperature of 145°F leaves the interior slightly pink and keeps the meat from drying out. Squab are not raised in crowded conditions on factory farms, which makes the risk of salmonella and other pathogens very low.
Whole squab is delicious grilled. It’s best to butterfly (or spatchcock) the bird by removing the backbone for more even cooking.
Buy Squab Meat Online
Supermarkets in the U.S. do not typically have squab meat for sale. Buy squab meat online at Marx Foods and have it delivered via FedEx Overnight at no extra charge. If you enjoy squab bird meat, browse wholesale duck meat and other poultry and game birds at Marx Foods.
Try Our Favorite Recipes for Squab Meat & Other Small Birds
recipe / Roasted SquabRoast Squab with Black Truffles
Elevate your dinner game with this luxurious Squab with Black Truffles recipe. Tender, juicy, and bursting with flavor, this dish is perfect for a romantic dinner or special occasion.
recipe / Quail with Wild MushroomsRoasted Quail with Wild Mushroom Gravy
Looking for an elegant and delicious meal to impress your guests? This Quail with Mushroom Gravy recipe is a showstopper. The juicy quail, paired with a rich mushroom sauce, is sure to impress even the most discerning palates.
recipe / Butter Basted PartridgeThyme & Brown Butter-Basted Partridge with Rhubarb & Snap Peas
Take your roast game to the next level with this Brown Butter Partridge recipe. The nutty brown butter sauce, with hints of garlic, lemon juice, and capers, perfectly complements the tender and juicy partridge. A must-try for any foodie!