From breeding, hatching, processing to packaging, Rannoch Quail is the only quail farm in Tasmania delivering new experiences to the market.
There’s a fine line between excitement and fear when approaching new experiences. While they develop character and a broader viewpoint of the world, it’s daunting.
Being adventurous with food is an extension of this. Not only is the taster trying new flavours, but they are also inviting a culture, a tradition, and a story to the palate. With just a little bit of vulnerability, new culinary discoveries widen a worldview.
Owner of Rannoch Quail, Daniel Millar, encourages this openness, highlighting that Australians are often hesitant to try quail.
“If you can cook chicken, you can cook quail,” he said.
Nestled 25 minutes north of Hobart, Tasmania, Rannoch Quail is a boutique producer of quail meat and eggs, operating an integrated facility that spans 10 acres at Tea Tree. Under the ownership of Millar, who purchased the pre-existing business five years ago, the company has expanded its operations to include breeding, incubation, growing, processing, packaging, and distribution, all managed on site.
Previously, Millar worked on a sheep and cattle farm. Although he also had an understanding of chickens and other poultry, the transition to quail production wasn’t easy.
“Learning all the specifics about quail, like the temperature for the eggs to ensuring the food they eat is nutritious, was a big learning curve,” Millar added.
Taking on these challenges with interest rather than as a chore, Millar built a team capable of managing the intricacies of quail farming, from egg collection to finished product.
Hatching of the eggs
For quail, a full-cycle production is necessary. Understanding this, Rannoch Quail’s facility is designed to maximise the processes. After a quail lays eggs, they are collected and placed in incubators. The incubators maintain a precise temperature and humidity.
“The optimum temperature is similar to the human body temperature of 37.7 °C,” said Millar.
Mimicking natural conditions is crucial to ensure optimal hatching outcomes. For example, the incubator turns the eggs every few hours to mimic what the quail parent would do in nature. The eggs remain in the incubators for two weeks, followed by a hatching phase of approximately three days.
After hatching, chicks are transferred to growing rooms where they remain for five to six weeks. A standard quail reaches approximately 400 to 450 grams, while larger jumbo quail can grow for up to seven weeks.
“They’re about the size of a 600ml bottle of soft drink,” he said.
The facility operates a weekly cycle, with multiple growing rooms allowing staggered batches to mature concurrently.
“We’ve got several growing rooms so we can have one batch growing per week on a weekly cycle,” Millar added.
Eggs are handled separately by hand, with each weighing approximately 15 to 20 grams.
Processing and packaging
After the growing stage, the quails are moved out of the barn in crates into the on-site abattoir, where the slaughtering process takes place. The birds are plucked and feathered before being placed in a cool room. This process usually happens at the beginning of the week.
The next day, the quail are graded by weight into small, medium, and large categories according to customer specifications. The company employs different steps to offer a diversified product range.
“Rannoch Quail produces a range of products, from whole dressed birds to deboned portions, ready-to-cook quail breast, eggs, and pet food,” said Millar.
For example, the boned quail requires a specialised deboning process. A skilled team member removes all bones except for the leg and wing. He highlighted how this process is to make it easier to eat on the plate.
“That process is all manual,” said Millar.
Technologies in practice
While Rannoch Quail relies on manual processes, it is not foreign to technologies that boost its operations. For example, the company uses a machine for the plucking and feathering process.
It has also recently purchased a tray sealer machine for packaging. Previously, the team manually packed the products into cryovac bags and sealed them. The new machine will save packaging time as it directly puts a film across the top of the plastic tray.
Packaging is a big part of the business. Eggs are supplied in small cartons suitable for quail size, with consistent quality ensured through hand selection and stamping for traceability. This focus is part of its commitment to sustainable practices, such as shifting from foam trays to compostable options.
“We are also looking at recyclable and compostable bags where possible,” added Millar.
The company’s attention to processing places a strong emphasis on food safety. The facility undertakes regular testing of meat and water, with swabs sent to laboratories to check for common bacteria. Daily quality assurance checks are conducted, blending manual oversight with emerging technology to improve efficiency.
Software and apps are being introduced to support staff in quality assurance and process tracking, complementing existing HACCP systems and manual checks. These upgrades aim to streamline operations while upholding stringent food safety standards.
“There are new technologies coming out every week and we often look out for potential products for implementation,” Millar said.
Realities of running a farm
The operation relies on a small but specialised workforce. One team member oversees the daily care of the birds, including feeding and egg collection, while a processing team of seven staff manage slaughtering, grading, deboning, and packaging.
The boning of quail, in particular, requires skill that takes months of training for efficient performance. Retaining skilled workers and maintaining a motivated team is a priority, ensuring the quality of products and consistency in operations.
“We need to make sure we don’t lose that skill in our workforce,” said Millar.
He added that there are also agricultural problems. Agricultural operations inherently involve day-to-day issues, including maintenance and the care of live animals. Weather, equipment, and operational breakdowns are factors that the team continually manages to ensure uninterrupted production.
By maintaining a skilled workforce through the adoption of newer technologies that simplify processes, the company can operate smoothly to focus on other areas like education.
Moving forward
Millar highlighted that quail is an accessible protein.
“Quail eggs have high nutritious value,” he said.
However, compared to chicken, quail meat does not have much awareness, and cooking methods and applications remain limited. Rannoch Quail has addressed this through consumer-friendly packaging, boneless options, and recipes designed to simplify preparation at home.
According to him, there are only a few quail farms in Australia, and the company is the only export registered poultry producer in Tasmania. While most strive for big and mainstream, Millar enjoys its niche status, prioritising quality over scale.
While primarily focused on the Australian market, Rannoch Quail has recently entered international markets. The company has been exporting for 12 months, supplying Hong Kong and exploring opportunities in Singapore.
Looking ahead, plans include expanding ready-to-cook offerings, further refining packaging, and exploring new product innovations to meet consumer demand. The focus remains on delivering a premium quail experience while keeping operations manageable and sustainable.
“We’ve just started having quail breast, which is completely boneless and easy for home cooking,” Millar said.
Bringing awareness to quail
The combination of careful breeding, skilled processing, food safety practices, and sustainable initiatives allows Rannoch Quail to sustain itself as a boutique quail producer. By controlling the process from breeding to packaging, the company ensures consistent product standards and meets both domestic and international market needs.
When Millar took over the farm five years ago, he took a bold step to operate a small-scale, high-quality approach to poultry production. Similarly, he encourages consumers to also take a brave step and give quail a shot.
“It’s not scary or hard to cook,” he said. “Have a go.”