Wolfe Ranch Semi-Boneless Quail
We are so excited to offer these exquisite birds direct to consumer. In the non upside down world, even chefs have to queue up to get their hands on Brent Wolfe's quail.
For any lover of food, this quail is the embodiment of California cuisine. Through decades of singular obsession, genetic selection and perfecting his flock's feed, Brent has perfected this small game bird. Wolfe Ranch Quail is incredibly tender and subtly gamey.
These whole quail are good for roasting, spatchcock grilling, pan frying, you name it. You don't need much more than salt, but these beauts take well to just about any seasoning.
Two quail to an order.
Free shipping on orders $150+
For guaranteed Father's Day delivery all orders are due by 5pm on Tuesday June 15th.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pick up is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.
Subscription Orders: Your initial subscription order will ship within 2 business days. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.
ABOUT THE RANCH
Wolfe Ranch Quail
Wolfe Ranch is the living legacy of a single man. Brent Wolfe has dedicated his life to raising, loving, and perfecting our succulent state bird.
Michelin dining as a whole, and California cuisine specifically, would be a totally different landscape without the life and work of Brent Wolfe. His quail has been a menu fixture at the Bay’s creme de la creme restaurants under chefs like Alice Waters and Thomas Keller since the 80s. Wolfe Ranch is famously respected as some of the best quail in America.
Brent has mastered every aspect of his life's work. He controls all aspects of his vertically integrated operation from raising the eggs and running the hatchery, to growing the quail, to processing the birds at his CDFA licensed plant in Sonoma.