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Guinea fowl may not be a household name in the US, but in countries like France and Italy it is the bird of choice, the Sunday bird. They all come from the highest grade French breeding stock to ensure a consistently top quality bird. We don't use steroids, antibiotics or growth hormones. Feed is carefully selected to meet the specific requirements of this breed. Very lean, tender and flavorful, Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor. They offer exceptionally high yields -a 50/50 ratio between meat and carcass: these are moist and meaty birds! They are also substantially leaner than chicken. Chefs and home cooks seek them out because of their marvelous flavor; in restaurants, they are often chosen over pheasants because they have fewer tendons in the leg and thigh, making this part of the bird more versatile and cost effective.
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