Squab is the culinary name for domestic pigeons that are served as meat. Specifically, squab refers to young pigeons that are hunted for food – usually around 4 weeks old or less. The meat of squab is tender and mild, making it a delicacy in many parts of the world. But what breeds of pigeon are used for squab? There are a few key breeds that are most commonly raised for meat production.
Key Squab Breeds
King Pigeon
The King pigeon is one of the most popular breeds used for squab. Here are some key facts about King pigeons as a squab breed:
- Originated as a show breed, but often used for squab due to their large size.
- Can weigh up to 2.5 pounds, making them a very meaty breed.
- Come in a variety of color patterns, but blue/black is most common.
- Known for quick growth and good meat yield.
- Tend to be docile and easy to raise.
- Mature earlier than other breeds, ready for harvest around 4 weeks.
The large frame and early maturation of the King pigeon make it an ideal squab breed. Their white meat is tender and flavorful. When raised properly, King pigeons can produce squabs ready for market in less than a month.
Chinese Owls
Chinese Owls are another productive squab breed with the following attributes:
- Originally from China, these pigeons are bred for squab.
- Medium-sized, weighing around 1.5 pounds.
- Come in a variety of color patterns.
- Fast growth rate allows squabs to be ready around 4 weeks.
- Very hardy breed that thrives in various environments.
- High yield breed, producing large broods consistently.
- Lean meat with an excellent flavor.
Chinese Owls are an efficient meat breed that can churn out squab after squab. Their hardiness allows them to thrive with minimal input from farmers.
White Kings
White Kings are a color variant of the King breed specialized for squab:
- All the traits of standard King pigeons.
- Bright white feathers.
- Very quick growing.
- Ready for harvest as early as 3.5 weeks.
- Lean, tender meat.
- High productivity.
The accelerated growth of White Kings allows them to be some of the earliest maturing squab available. Their bright white feathers also give them a clean, attractive look.
Other Squab Breeds
While Kings, Chinese Owls, and White Kings are the most productive, other breeds are also used for squab including:
- Texan Pioneers – Large red and white pigeons.
- French Mondaine – Black and white breed.
- Italian Owls – Originated from Italy.
- Serbian Highflyers – Known for rapid growth.
- Egyptian Swifts – Medium-sized breed.
- American Giants – Very large breed from the U.S.
Any large pigeon breed with a fast growth rate can make a good squab producer. Local varieties are often used in different regions.
Selecting and Raising Squab
When selecting pigeons for squab production, here are some key factors to consider:
- Focus on breeds with good meat yield and growth rate.
- Pick birds with a robust appearance and good feathering.
- Choose pigeons adapted to local conditions.
- Start with quality breeders from flocks selected for squab traits.
Raising squab pigeons requires:
- Providing a coop or loft with nest boxes for breeding pairs.
- Feeding a high protein breeder diet with 16%+ protein.
- Allowing pairs to raise 2 broods per month, leaving squabs to fatten.
- Butchering squabs around 4 weeks old.
With the right husbandry, pigeons can be productive for squab filling a niche market.
Squab Cooking and Eating
Squab offers a tender, mild meat perfect for many culinary uses. Some popular ways to cook squab include:
- Roasting or grilling whole squab.
- Pan searing squab breasts.
- Stewing or braising for casseroles.
- Making squab sausage.
- Confiting legs for appetizers.
Squab stands out on fine dining menus served alongside foie gras or in French preparations. But it also adapts well to casual cooking and weekday meals.
Here are some key benefits of eating squab meat:
- Very tender texture.
- Subtle flavor without being gamey.
- Lower fat than many meats.
- High protein content.
Squab provides a uniquely tender and delicate meat experience worth trying.
Squab vs. Pigeon
So what exactly is the difference between squab and pigeon? Here’s a comparison:
| Squab | Pigeon |
|---|---|
| Refers to young domesticated pigeons only 4 weeks old or less. | Can refer to pigeons of any age. |
| More tender meat. | Tougher meat. |
| Smaller in size with undeveloped bones. | Larger in size with mature bones. |
| More mild, delicate flavor. | Stronger “pigeon” flavor. |
| Higher price as a delicacy item. | Lower value as common poultry. |
The youth and immaturity of squab pigeons make them different than eating standard adult pigeon meat. The smaller, softer bones and muscles give squab a uniqueness that adds value.
Conclusion
Squab comes from young domesticated pigeons harvested for meat around 4 weeks old. The King pigeon and its White King color variant are most commonly used along with breeds like Chinese Owls. Squab producers focus on pigeons with good meat yield and quick growth to produce tender, mild-tasting squabs ready for market in under a month. With a delicate texture and flavor, squab provides a premium eating experience different from mature pigeon meat. As a specialty product, squab can fill an upscale niche. With the right breeding and husbandry, high-quality squabs can be consistently produced for restaurants, local markets, and pigeon enthusiasts. The specialty pigeon breeds used for squab are an important part of the growing market for alternative and heritage poultry.
