For Restaurants
Quail for restaurants — from the people who only do quail
A specialist's range, read the way a kitchen reads it: the bird for the main, the bird for the composed plate, the cuts for the banquet sheet — eight formats, each with a station it belongs to.
Restaurants come to a quail specialist because the format decision is the menu decision. The range gives a kitchen every version of the bird: graded whole birds at two sizes, a flowpack bird for regular service, semi-boneless for plates that present whole, boneless for production, and three IQF cuts for counted work.
One line runs through all of it — Spanish, halal, raised on 100% vegetable feed with no hormones or antibiotics, produced under IFS Food certified standards. A restaurant can build a whole game section on a single, consistent bird instead of stitching formats together from three suppliers.
| Product | Detail | Pack / Format |
|---|---|---|
| Jumbo Whole Quail | Halal · Product of Spain | 6 pack · 660 g / 23.38 oz |
| Super Magnum Whole Quail | Halal · Royal selection · Product of Spain | 6 pack · 1,140 g / 40.21 oz |
| Whole Quail | Halal · Product of Spain | Flowpack tray |
| Semi-Boneless Quail | Halal · Product of Spain | Vacuum, butterflied |
| Boneless Quail | Halal · Product of Spain | Vacuum |
| Quail Breasts | Halal · Product of Spain | IQF |
| Quail Legs | Halal · Product of Spain | IQF |
| Quail Lollipops | Halal · Product of Spain | IQF |
Who Buys It
Formats by kitchen
Fine dining builds on semi-boneless and boneless: birds that stuff, slice, and plate without asking the guest to work. Event-driven kitchens build on the IQF family, where the freezer draw matches the cover count. Grill and live-fire rooms build on whole birds — jumbo where one bird is the main, flowpack for the everyday service. Most mature programs end up running three formats across three parts of the menu.
Open with the format your menu is missing and describe the dish in the request. The reply speaks to that dish — and samples are available for qualified buyers, so the bird gets cooked before the menu commits.
Quote quail for your restaurant
Grade, pack count, volume. Written pricing by email.
Questions Buyers Ask
Before you request
Why buy quail from a specialist?
Depth and consistency. Eight formats from one line means the bird a kitchen builds a dish on is the bird that keeps arriving — same production, same specification, whether the format is a whole bird or an IQF cut.
Which format do restaurants start with most often?
Semi-boneless for plated mains — it is the chef's format. Programs with banquet volume usually start with the IQF cuts instead, because portion control is their first problem.
Can a restaurant get samples before menuing quail?
Yes, for qualified buyers. Name the format and the course in the request, and the sample is arranged in the same exchange as the quote.