What is "scaub"?

Scaub refers specifically to a young pigeon, typically around four weeks old. This term is often used in culinary contexts to denote the specific age and quality of the bird which is considered desirable for cooking. Young pigeons, being tender and having a mild flavor, are often featured in gourmet cooking and traditional French cuisine.

In French culinary practices, the quality of the meat and the age of the animal can greatly influence the final dish. Additionally, this term signifies a certain expertise in butchery and knowledge of sourcing young poultry, which reflects the standards upheld in French cuisine. Understanding terms like "scaub" is essential for chefs, as it enables them to communicate effectively about ingredients and preparations they intend to use in their dishes.