Here is the butchering process of my White Satin Buck. I chose to cull him from my breeding program due to his slow growth and small size. As you will see I used a .22, and shot him just under the occiputal point on the skull. *the whimpering sounds you here in this video are of my friends baby, not the rabbit* Rabbit kill I hung him and snipped around his legs with kitchen shears. I made the mistake of cutting the large tendon on the back of the thigh, that made skinning him harder as the meat wanted to tear away from the bone. I got better with the second rabbit. All in all it was quite easy. Next, I snipped around the genitals/anus area to leave it there. I then peeled the skin back. You can see where I cut the tendon on the hind legs here, notice how they are pulled back with the skin. Learn from my mistake. Then I turned the carcass so I could snip the head off. Getting the front legs out of the "sleeve" wasn't easy and I had to snip some connective tissue and pull them through. After that cutting the joint with the scissors was very easy. I used a box cutter to cut the abdominal mucles to remove the organs. Almost done here, the only thing left to do is snip the hind legs off. Nice healthy organs. Even though my rabbits have access to exercise pens that are on the ground, I didn't see any signs of Coccidios in either of my rabbits. The liver is obviously normal with no bumps or lesions. This is the second rabbit I butchered today. She was a large NZ doe. About 5 pounds of meat or more!