Hello, Chowhound! Been stalking this forum for the longest time and I've finally gotten the courage to start my own post, though for practical reasons. I've been wondering if there's any sorta difference -- from a taste perspective --- between meat that's labelled "squab" versus meat labeled "pigeon". As far as I know squabs are supposed to be young pigeons, though I wouldn't know if -- as far as labeling is concerned -- squab meat and pigeon meat might just refer to one and the same thing. Otherwise, is there a noticeable difference between the two meats? I'm thinking it might be like comparing veal to beef (young vs old).
Any help would be great -- thanks!