What Age to Butcher Coturnix Quail? Here’s the Sweet Spot
If you’re raising Coturnix quail for meat, one of the first questions you’ll ask is: when are they ready to butcher? The short answer is anywhere from 8 weeks up to a year old. Unlike other poultry, Coturnix quail don’t get tough or gamey with age, which gives you some flexibility depending on your goals and schedule. Still, there’s a sweet spot that many small-scale growers—myself included—aim for.
I’ve processed a lot of quail over the years, and I’ve found that 10 weeks is that perfect balance of weight, tenderness, and efficiency. At that age, males have hit their full mature size, and you’re not waiting too long on feed to get them there. It’s also around the time most of the crowing starts, so it’s a good point to manage noise if you’re in a suburban setting.
Understanding Growth Rates in Coturnix Quail
Coturnix quail grow fast—really fast. Chicks go from tiny fluff balls to butcher-ready birds in just a couple of months. But how quickly they get to harvest weight depends on their type.
Standard Coturnix Quail Growth Timeline
- Standard Coturnix typically mature at about 6 to 7 ounces (170 to 200 grams) live weight around 8 to 10 weeks.
Jumbo Coturnix Quail Growth Timeline
- Jumbo Coturnix are selectively bred for meat and can reach 10 to 14 ounces (280 to 400 grams) live weight by 8 to 10 weeks. Sometimes even more!
At 10 weeks, both standard and jumbo birds are fully feathered, sexually mature, and have developed enough breast meat to make processing worthwhile. Jumbos will naturally give you a bit more return per bird, which is why I keep them as the backbone of my meat lines.
Not sure your birds are getting enough protein to grow efficiently? Here’s why it matters and how to make sure their diet supports healthy muscle development.
Why You Might Wait Longer
You can absolutely butcher Coturnix quail at any age past 8 weeks. In fact, birds up to a year old are still excellent eating. If you’ve got surplus breeders, excess hens, or older birds no longer in your breeding program, don’t hesitate to process them. The meat will still be tender and flavorful, especially when compared to older chickens or ducks.
Butchering Breeders and Older Birds
If you’re managing layers or a breeding covey, check out this guide on raising quail for eggs to better understand when to retire and process older birds. This makes Coturnix quail ideal for small homesteads—you’re never in a rush to butcher before quality declines.
When Not to Butcher
Avoid processing birds during or immediately after molt, as they often lose weight and put more energy into feather regrowth than muscle. Also, if you’re hatching from your own lines, try not to cull too early—you’ll want to observe growth rates and body conformation to help you make better breeding decisions in future generations.
Timing Around Molt and Breeding
If you’re unsure what molt looks like or how it affects your birds, this guide on what to expect during molt will help you time your butchering more effectively.
Frequently Asked Questions
Yes, technically you can butcher Coturnix quail as early as 6 weeks, but they’ll be smaller and have less breast meat. If you’re raising for meat, it’s usually worth waiting until at least 8–10 weeks to get a better yield for your time and feed investment.
Slightly. Younger birds tend to be a bit milder and more tender, while older birds may have a slightly deeper flavor. However, Coturnix don’t get tough or gamey like chickens can, so you won’t notice a drastic difference even with older birds.
Absolutely. Hens are just as edible as roos. Many people process extra or aging females once they slow down in egg production.
Yes. I recommend pulling food (not water) 6–12 hours before butchering. This helps empty their crop and digestive tract, making processing cleaner and reducing mess during evisceration.
If you’re raising Coturnix quail for meat, aim for 10 weeks old as your processing benchmark. That’s when your grow-out males will give you the best weight and meat quality for your effort. But don’t stress about hitting an exact date. One of the best parts about Coturnix is that they stay tender well past that point. Whether you’re processing birds for your own freezer or selling dressed quail locally, you’ve got flexibility—and that makes them a reliable choice for small-scale, sustainable meat production.
Want more tips on raising Coturnix quail for meat? Check out my full beginner’s guide to raising quail for meat, where I walk through feed, housing, and processing tools I use here on the homestead.
