Step 1 : Introduction to the question "From what bird do we get the meat known as squab?"
No, we are not suggesting that you stand in Central Park with a net. In culinary terminology, squab is a young domestic pigeon, typically under four weeks old. Squabs are raised until they are roughly a month old, when they reach adult size but have not yet flown, before being slaughtered. The meat is widely described as tasting like dark chicken. Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly consumed poultry meats, but there is relatively little meat per bird, the meat being concentrated in the breast.
