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Division I — ProteinSemi-boneless quail, at group scale
The format serious quail programs are built on: torso bones out, bird opened flat, vacuum packed. Quoted by the Protein Division for programs that spec quail by the dish, not by the bird count.
Semi-boneless is the working format of the quail range in the group catalog. Removing the torso bones changes what a kitchen can do with the bird: it lays flat for even cooking, opens for stuffing, and plates whole — the presentation of a whole bird with most of the labor already removed before the case is opened.
The format comes from the same Spanish line as the full range: halal, raised on 100% vegetable feed with no hormones or antibiotics, produced under IFS Food certified standards, and vacuum packed so cases hold cleanly in a working freezer.
Programs typically pair it with the fully boneless bird for production work and the graded packs for retail — all quotable in one request to the desk.
| Product | Detail | Pack / Format |
|---|---|---|
| Semi-Boneless Quail | Halal · Product of Spain | Vacuum, butterflied |
| Boneless Quail | Halal · Product of Spain | Vacuum |
| Whole Quail | Halal · Product of Spain | Flowpack tray |
| 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 |
| Quail Breasts | Halal · Product of Spain | IQF |
| Quail Legs | Halal · Product of Spain | IQF |
| Quail Lollipops | Halal · Product of Spain | IQF |
Foodservice programs spec it for mains: one bird, one plate, no bone work at the pass, and a stuffing pocket that carries composed dishes. Banquet operations spec it because the bird cooks evenly at volume — flat birds behave predictably in a way whole birds do not. Retail programs add it where a case wants a chef-grade line above the standard packs. If the choice between semi-boneless and fully boneless is open, describe the dish in the request. The desk quotes against use — stuffing, grilling, roasting, production portioning — and will say plainly which format the dish actually needs.
Quote semi-boneless quail
One form: company, the formats you want, and a volume estimate. A person reads it and replies by email.
What exactly is removed in semi-boneless quail?
The torso bones. The bird opens flat — butterflied — while keeping its whole-bird form, which is why it stuffs cleanly and cooks evenly. Wing and leg structure remain, so the plate still reads as a whole bird.
How is semi-boneless different from boneless in a program?
Boneless removes the bone work entirely and suits rolling, slicing, and production portioning. Semi-boneless keeps the bird's presentation and suits plated mains. Most mature programs run both, split by concept.
Can semi-boneless be quoted with retail packs?
Yes. One request can cover the kitchen formats and the graded retail packs — jumbo and Super Magnum — and the desk prices the combined program.