meat rabbit breed suggestion

I really want to get a Flemish giant I just love how big they get

autumn11 said:

I really want to get a Flemish giant I just love how big they get

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They are my favorite breed smart friendly and large you will enjoy it if you do get one . Should be easy to find right now Its rabbit season . The breeders are getting ready to butcher and thinning out their litters before winter get here.

New zealands are definitely the most prolific and hardy breed i have, but my personal favorite are the harlequins. they come in so many colors and patterns, and i have yet to have a mean one. They are also better foragers than the nz. I also have a dutch, and she is a little devil. I only have one though so i dont know if they are all like that, but she is about to become dinner. Good luck with your new rabbits! Oh, and i also feed naturally. I have a whole "rabbit garden" Where i grow lettuce, celery, carrots, cucumber, salad mix, various herbs, and hay. I also let them run on grass during the day so they can eat the grass. I havent feed them pellets in a while, and they are very healthy, though on the babies, give them a extra week or 2 to get to the same weight as a pellet feed rabbit, because pellets make them gain weight faster.

autumn11 said:

I really want to get a Flemish giant I just love how big they get

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here is my 2month old Flemish black she is weighing in at 8 lbs. so friendly

and my 8 week old broken Flemish they have the biggest ears . To cute got to love them. Not sure what it is yet I just call it bandit

I took this picture off the internet wouldn't,t this be a neat rabbit to have ? Continental Giant

Commercial body types are typically the best meat rabbits, depends on how developed the breed is in your area. Most common are New Zealand and Californian. Most people dont recommend small breeds or giant breeds for meat purpose. Small because there isnt as much meat. Giants because of the feed bill vs final product (large bone mass not as much meat). I'm kinda partial to Californians, use to show them in ARBA for 10+/- yrs still have a few left. Also had Rex, I can say if your laxed on butchering and dont always do it on time, the rex were more tender if done when older. Plus Rex have the nice soft pelts if you want those. Diet is important, if just feeding them to fatten them up, thats exactly what you'll get, more fat not as good meat. Number 1 mistake I've seen with rabbits is people "suitcase" (or scruffing) them. Meaning picking up by the shoulders. Doing this separates the protective membrane between skin and meat. Bruises the meat and creates flabby shoulders. I've examined this after butchering, it shows. My grandpa ran a slaughter house and his partner was a state meat inspector so i've learned alot threw them. ...and im talking about rabbits on a chicken site oh dear haha
Hopefully it helps!

Can any one tell me how much it costs to raise a NZW rabbit to eating size? (about 6 weeks)

enola said:

Can any one tell me how much it costs to raise a NZW rabbit to eating size? (about 6 weeks)

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There are a whole lot of factors that go into the cost of raising a meat rabbit. The cost of feed and utilities and how efficient your rabbits are. If you go on the internet and google meat rabbit production you might be able to find some extension pamphlets that would be helpful.