She explained it to me over the phone, but I can't remember every detail. She was actually quite zealous about the whole thng. I believe it has something to do with the removal of the ovaries, so the birds don't reach sexual maturity, which has some effect on the flesh of the meat. They also add milk-powder in their feed which does something to the flesh as well. I am getting some of their pigeons too, which I've had before (to eat, not to cook). They are small-ish, usually dressed out under a pound, as opposed to what you'd usually get from D'Artagnan in the 16-18oz range. Unfortunately, the slaughterhouse that processes them does away with their innards.
post #22021 of 27704
1/28/13 at 8:20pm