A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They are sometimes grouped in the Perdicinae subfamily of the Phasianidae (pheasants, quail, etc.). However, molecular research suggests that partridges are not a distinct taxon within the family Phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl
Despite their bold markings Chukars tend to blend in with their rocky surroundings. They are particularly wary, so it can take a bit to get a look at one before they run up the rocky hillside. Late March to May is a good time to go looking for them because males are more likely to call from prominent rocks, increasing the likelihood of getting a look at one. In the heat of late summer, look for groups, called coveys, around water sources such as ponds, small pools, or streams.
Partridges, characterized by medicinal and health-promoting values, delicious taste, and superior meat quality, are becoming increasingly popular. In China, the common partridges in the market, originally imported from the United States, have been raised for meat production in most areas for many years. Although partridges have been raised domestically for many years, research studies on meat quality of partridges are limited compared with other avian species. For the partridge industry to be successful, it requires meat products to satisfy the consumer. However, the literature includes rare information on the meat quality of partridge. Consequently, a basic study of partridge meat quality is essential to commercial production. It also could provide an important reference for studying meat quality in partridge.