About quail meat

Small bird. Big flavour. Real nutrition.

Tender, juicy and full of nutrients. Quail meat is a smart pick for healthy meals and great cooking. Naturally raised, cleanly processed.

Raised with care

Why people love quail meat.

High in protein

Helps build and repair body tissue so you stay strong.

Low in fat

A lean meat that fits well into a healthy diet.

Rich in vitamins

A good source of iron, B vitamins, zinc and selenium.

Supports immunity

Nutrients that help keep your immune system working well.

Distinct flavour

Tender and slightly gamey. Works well in many recipes.

Free from

No hormones. No steroids. No artificial additives.

Braised quail in rich gravy with mashed potatoes and rustic bread

Flavour with range

At home in any kitchen.

Quail meat is tender and juicy with a rich, natural flavour. It takes on seasonings well and works for quick grilling and roasting, slow stews and soups, skewers and plated dishes.

Roasted
Grilled
Stewed
Gourmet

Nutrition Facts (per 100 g)

Calories: 173 kcal
Protein: 24.6 g
Fat: 7.0 g
Carbohydrates: 0 g
Cholesterol: 86 mg
Iron: 3.0 mg
Zinc: 2.6 mg
Vitamin B3 (Niacin): 6.0 mg
Vitamin B12: 1.7 mcg
Phosphorus: 220 mg
Selenium: 24.5 mcg

Who it's for

Households, restaurants, retailers and caterers.

Households

Good, nutritious meals the whole family can enjoy.

Restaurants

An interesting plate that customers remember.

Groceries

A lean meat option that stands out on the shelf.

Health stores

Clean protein for health-focused shoppers.

Events and catering

Suits sit-down dinners and special occasions.

Cook with quail

A few of our favourite ways to cook it.

Quail meat is tender, quick to cook and full of natural flavour. These recipes are easy starting points whether you are cooking for the family or building a restaurant menu.

Recipe

Garlic Herb Roasted Quail

Marinate cleaned quail in olive oil, minced garlic, rosemary, thyme, salt and pepper. Roast at 375°F (190°C) for 25 to 30 minutes until golden.

Recipe

Quail Stew with Root Vegetables

Brown quail pieces in a pot with butter and onions. Add diced carrots, potatoes, celery, stock and thyme. Simmer for 40 minutes until tender.

Recipe

Honey Soy Glazed Quail

Make a glaze with soy sauce, honey, garlic and ginger. Pan-sear quail, coat with the glaze, then bake at 350°F (175°C) for 15 minutes. Finish with sesame seeds.

Recipe

Grilled Quail with Fresh Salad

Marinate quail for 1 to 2 hours in olive oil, lime, garlic, paprika, salt and pepper. Grill over medium-high heat 6 to 8 minutes per side. Serve with mixed greens, cucumber and cherry tomatoes.

Recommended portions

Clean protein for everyday strength and recovery.

Works well at lunch or early dinner to support muscle recovery and steady energy through the day.

Recommended portion

For women

120 to 160 g cooked daily

Supports lean muscle, body toning and recovery after exercise.

Recommended portion

For men

180 to 220 g cooked daily

Builds lean muscle and supports active routines.

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