It is a white-meat bird that eats very well. However.......nothing comes close to ruffed for flavor or tenderness (IMHO). Ruffed grouse breasts are nearly translucent and cook up to almost a snow white. Blues are bigger birds and slightly tougher. Flavor isn't as sweet as the ruffie, and they cook up to a slightly light grey.

Last edited by Lloyd3; 03/15/13 01:33 PM.