Guinea Fowl Meat

Guinea fowl meat has become more popular in recent years.


Farming Friends raises guinea fowl for meat, as well as for eggs and breeding.

Guinea fowl meat is a cross between chicken and pheasant.

It has a good nutritional value being a very lean meat.

Sally recently asked, “Is there any difference in the eating quality between males and females?”

To my knowledge there is little difference in the eating quality of male and female guinea fowl although as with most poultry the meat of young guinea fowl is more tender and flavoursome.

I have found that the way that I cook the meat affects the quality more. I prefer to cook guinea fowl in a gravy stock inorder to keep it tender and succulent.

Check out the pot roasted guinea fowl recipe for an excellent way to cook guinea fowl meat.

Yum, yum. Love guinea fowl. Always try to buy it in preference to chicken because it actually tastes of something.

Chicken – even free range – seems to taste of nothing these days. Is it just the variety that most farmers are breeding, Sara, ie those pathetic ones that grow so huge so fast they go off their legs at 4 weeks old? Or something else?

Comment by Soilman — February 4, 2008 @ 10:33 am

Hi Soilman,
Thanks for dropping by and commenting. Yes I love guinea fowl too. It does have more taste than chicken.
With regards to the taste of chicken, I think that what the chicken is fed has a big impact on the taste of the chicken and the way that they are kept can have an effect. The breed may also have an effect. I know this is true with regards to pigs, the rare breed pig meat is much tastier than the commercial pig breeds.
Thanks for your intersting comment.
Sara @ farmingfriends

Comment by Sara @ Farming Friends — February 4, 2008 @ 5:55 pm

I love guinea fowl too – not as strong or dry as pheasant can sometimes be, but still full of flavour. Though goose and duck are way up there as my favourites, give me one of these any time for a celebration meal – rich and luscious, a little goes a long way…well it’s meant too, but the whole family just keeps on picking at it!

Comment by paula — February 4, 2008 @ 8:21 pm

1 thought on “Guinea Fowl Meat”

  1. Hello All!

    Thank you for your interest in Guinea! I completely agree with the comment that chicken does not have any flavor. Soilman is exactly right about the feed as well as the breed changing the taste of chicken. The genetics of the commercial chicken have drastically changed over the past 50 years to allow a bird that grows to full size in just 42 days. I don’t want to sound like I’m trying to sell you something, but I do want to let you know that Joyce Foods is preserving old heritage breeds here in America. All of our birds are grown in North Carolina on small family farms. These include a pheasant, a guinea, and the only authentic Label Rouge chicken in America, the Poulet Rouge from Joyce Foods. Unlike just about every other chicken out there, the Poulet Rouge takes 77-84 days to grow and is fed an all vegetable diet. These characteristics, along with true air chilling, produce a flavor profile most American’s haven’t tasted in years. Educated consumers like you allow us to continue preserving and raising these breeds. Your support gives American’s an option over the commercialized poultry industry. We’re in the process of building a new website, which should be finished in early June 2010. If you are interested in staying in contact, we’ll have Facebook and Twitter outlets. You could also join our mailing list to keep up on the news and any future heritage breeds we add to our list. Thanks again for your support & enthusiasm for alternative guinea.

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