In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as old and twice as large as the typical British poussin.

In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means “loose, fat flesh” It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, and the now-extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab.

Whole Poussin
Whole Squab

Poussin

  • 20 Whole, 15 – 17 oz.
  • 16 Whole, 19 – 22oz.
  • Poulet Rouge Whole

Squab

  • 24 Whole, 16 oz.
  • 24 Whole, 13 – 15 oz.
  • 12 Whole, 13 – 15 oz.
  • Skinned, Bone Out Whole 24, 10 – 12 oz.
  • Bone Out Breast