Ground birds meat is White?
and
Flying Birds meat is Dark?

Why is this?

probably has something to do with flying ?

What about Turkey and Chicken. They mess that up.

muscles used a lot require more blood flow, therefore "dark" meat

Isnt Blue Quail a dark meat?

no white meat

This sounds like a question for the all knowing: google.

According to this site, Bobs and Blues are both dark meat!

I guess I am a dumbarse!

http://home.att.net/~jserdmann/Safe_Food_Handling_of_Farm-Raised_Game.html

They must be color blind.

How do you know a bald eagle is dark meat, huh, huh, huh.

Okay lets put it this way. Its (all quail) are just like a chicken Breast is white, wings, thighs are dark. I have eaten all parts but its difficult to get a fair amount of meat from the legs and wings.

"quail" blues or bobs are DARK

i thought they were dark...well guess that means im going to have to just go out & get some come season & we will see......EITHER WAY...they taste dang good

Only quail I have taken have been white meat blues and bobs.

BiL is there a punch line?

From google:

Doves and ducks use muscles designed to develop endurance for long-term use and contains a large amount of myoglobin, allowing the muscle to use oxygen more efficiently for aerobic respiration. In contrast the white meat, generally found within the breasts of the birds (quail, turkey), are used for quick bursts of power which requires little of the meat-darkening myoglobin. This holds for ground-based bird like chickens and turkeys - birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.

I'm guessing the power to roll off of the couch during an NFL game to retrieve another beer produces whitish meat.

talking about upland birds...phesant is??

You want to see dark meat in upland birds try some prairie chicken and grouse!

10-4

i'll stick with quail for now lol