Poultry
Hybrid Squab
A tier
Hybrid squab denotes commercial crosses among heavy utility breeds (King, Mondain, Carneau, and related lines) optimised for growth, parenting, and uniform young carcasses. Meat is rich, dark, and tender at proper harvest age—the volume product behind many restaurant squab programmes. Cook as premium squab: high heat, skin-on, medium breast. Consistency is the selling point versus wild wood pigeon variability.
Also known as: Hybrid squab, Commercial squab cross
Track this ingredient
Unit
Characteristics
Preparations
Consistent SupplyFreshHigh Heat RoastMedium BreastRestaurant Squab
Traits
Commercial HybridProduction OptimisedReliableRich DarkRich Dark MeatTenderUniformUniform Squab
History
US
Squab farms crossbred heavy utility pigeons for production traits.
Hybrid systems standardised commercial squab output.
Global restaurant supply relied on hybrid squab farms.
Hybrid squab remained the default fine-dining farmed pigeon.