Squab Producers Of California - Similar companies

Squab Producers of California is a farmer-owned co-op. For more than 75 years, our independent family farmers have proudly co ... ntinued the tradition of raising California squab. Our products are sold under the King Cal brand name. Squab was once known as “the meat of kings” — and for good reason. The flavor and composition of squab meat is without peer. Squab meat is delicious — and nutritious. Compared to other “dark meat” bird, it contains more protein and less fat and calories. King Cal squabs are entirely dark meat birds. Dark meat gets its color from higher concentrations of myoglobin — a natural oxygen-storing protein. The King Cal brand has been used to market our co-op’s squabs since the early 1940s. Our farmers/co-op members oversee every aspect of Squab production. All farmers must meet our rigorous animal treatment and safety standards to maintain membership. Our farmers are required to maintain a Quality Assurance Plan certified and monitored by the California Department of Food & Agriculture. They must also adhere to strict policies that ensure all birds delivered for processing are all-natural and residue-free. All King Cal squabs are processed in the co-op’s state-of-the-art processing plant. All equipment and techniques are HACCP-compliant and USDA-inspected. A licensed USDA inspector is on-site daily. We inspect every live bird upon arrival at our processing plant and only accept healthy birds. We train plant personnel to recognize and reject any animals that don’t meet our stringent standards. Squab Producers of California has been a proud part of the story of California agriculture since 1943. Today, King Cal offers a range of differently prepared premium squabs. Although size and dressing vary, all our frozen squabs share characteristics that have made this bird a popular choice for centuries. Ready to try squab for yourself? Contact josh@squab.com today! #squabON *Also available in larger quantities at distributor pricing, fresh or frozen. read more