Founded in 1974, Manchester Farm’s is the oldest quail producer in the United States. A second-generation, family-owned farm, Manchester Farms started in Bill Odom’s backyard in Sumter, South Carolina where he was raising Bob White quail for hunters. Manchester Farms prides itself on raising happy, healthy birds without the use of growth promotants or hormones. The farm produces 80,000 quail per week and offers a variety of quail to consumers and the culinary industry.
Manchester Quail is available thru a number of fine food service distributors as well as via direct ship from the farm. We’d love to connect you to this family farming operation to learn more and discover the best way to get Manchester Quail delivered to your restaurant. To begin your inquiry, use the chat window located on the bottom right of this page.
Manchester Farms is owned & operated by Brittney and Matt Miller. Learn more or ask Brittney about ordering products now.
*Owner/Operators respond within 24 hours in most cases
Manchester Farms provides a variety of products offerings, fresh and frozen:
- Semi-boneless Quail: Manchester Farms’ most popular item. Includes the wings and drumette of the leg with the breast and thigh hand deboned. Perfect for stuffing and baking. Available marinated or natural, a knife and fork friendly product.
- Bone-in Quail: Offered whole or breast cut, bone-in quail is a more affordable option to the semi-boneless. Breast cuts are split down the breast with the backbone intact. Available marinated or natural, a hands-on meal.
- Bacon Wrapped: Boneless quail breasts and semi-boneless quail legs hand wrapped in naturally smoked bacon. Bacon wrapped chicken is available as well, marinated in a rotisserie flavor and hand wrapped in naturally smoked bacon.
- Quail Eggs: Sold fresh, elegant and extremely nutritious
In the early 1970s, Bill Odom was working as a poultry specialist for Campbell Soup Company in Sumter, SC and was asked to move to New Jersey because his husbandry skills were the best they had ever seen without the use of antibiotics. Odom declined, wanting to stick to his country roots, and set out on his own to open Manchester Farmswith the quail he’d been producing for hunting purposes.
Odom realized he had a market for farm-raised quail when he began selling his excess birds in the off season to friends and neighbors. Odom stopped raising Bob Whites and began with Pharaoh quail because the Bob White had little flavor and were very disease prone. Today, the farm remains a family business, run by Odom’s daughter Brittney Miller, and her husband, Matt, who follow her father’s same husbandry practices from the 1970s.
Following the same husbandry practices since its inception, Manchester Farms bestows the utmost care and respect on their birds. Starting in a state of the art 10,000-square-foot hatchery just outside Columbia,SC, Manchester Farms incubates up to 100,000 eggs at a time. The eggs are nestled on incubation trays that tilt every 30 minutes, simulating the hen moving the eggs in the nest. After two weeks, the eggs are placed in hatchers–tightly sealed in temperature and humidity controlled rooms. Once hatched, the chicks are moved to the barn and watched closely, as their first three days are the most important much like a newborn. The birds spend the next five weeks in the 200 foot long barn, allowing plenty of space for them to roam freely and have access to water and feed (corn and soy with added vitamins and probiotics) at all times. At five weeks they are sorted into egg layers and meat birds. The egg layers are placed in the egg barn for 40 weeks that allow the birds to socialize and lay eggs every 36 hours. When fully grown, the meat birds head to the processing plant where they are prepared for some of the country’s top chefs, consumers via direct order or select retail stores.