How to Compare Jumbo and Butler Bobwhite Quail

by Angela Baird
Quail are prized for their eggs, a delicacy worldwide.

Quail are prized for their eggs, a delicacy worldwide.

There are many types of quail but the two most popular are the Butler bobwhite and the jumbo quail, also known as the jumbo coturnix, jumbo brown or pharaoh quail. Butlers are indigenous to the United States and are the largest member of the bobwhite family of quail. They are popular with hunters but not for farming since they take six months to reach maturity. The jumbo, however, is prized as a meat bird, since it matures in just five weeks, as well as for its eggs. The jumbo coturnix is native to Japan but is farmed worldwide.

Note the size of the two birds. The jumbo quail is smaller than the Butler, weighing in at only 5 ounces when fully grown. A full-grown Butler bobwhite quail weighs upwards of 20 ounces.

Observe the coloring. Coloring in birds is the best way to identify a species. Males and females of the same species are usually colored differently. The jumbo quail comes in many colors, depending on the breeder and the area. They can be white mixed with cinnamon, black, brown or gray. But the Butler bobwhite is very constant. Both sexes of Butler quail are buffy brown. The male is identified by a white throat and eye-line, with a black band over the eye. The female Butler's buff color works well as camouflage when they nest on the forest floor.

Listen to the calls of the two birds. According to thatquailplace.com, the jumbos make a caw sound, much like a crow. The bobwhite makes the call for which it was named, the ah-bob-white. The Butler bobwhite's call is melodious and pleasing, while the jumbo's call is somewhat cacophonous, especially during the breeding season.

Items you will need

  • Bird identification field guide

Tip

  • When purchasing quail for farming purposes, ask about the individual breed's production record, especially for eggs.

Warning

  • Quail, like all birds, carry many diseases. Wash your hands well after handling to prevent yourself from becoming ill.

About the Author

Angela Baird has been writing professionally since 1995. She has a wide range of life experiences from work with abused animals with the Humane Society, to more than 20 years of hands-on experience in the culinary arts. In addition, she keeps horses and does her own home improvements and home gardening.

Photo Credits

  • small quail's eggs image by Maria Brzostowska from Fotolia.com