Same thing. no different than eating a dove or quail or wood cock or snipe"Pigeon just doesn't sound good, but squab? Hmmmm"
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Same thing. no different than eating a dove or quail or wood cock or snipe"Pigeon just doesn't sound good, but squab? Hmmmm"
I take advantage of sales as well. I've spent $70 and more at a crack and was glad in the end that I had. I prefer to grind my own hamburger so I use a fair bit of it for that. I make stewing beef out of tougher (cheaper) cuts because I cook it in the pressure cooker, which tenderizes it. I also can quite a bit. Of course, if you have the ability to hunt and or grow your own, you can further reduce costs, but we don't all have that option.
We're working on getting some meat rabbits which should help trim the budget some, but it's not "free" since you do have to feed them. The meat is denser, leaner and much lower in cholesterol than anything on the market. So, when you take all that into account, I think it's worth it, in terms of both money and health.
We have been thinking of meat rabbits too. I am attracted to that idea because it seems to me that the rabbit diet isn’t as fussy as the diet that chickens need – or so it seems…. Much of what rabbits eat can be grown locally, and it doesn’t seem to require as much processing. I find that the cost of chicken feed is quite high and that expense offsets what we save by butchering our own. Both DW and I can remember our grandparents having chickens, and we don’t remember ever seeing bags of layer’s pellets lying around their home. I get this troubling feeling that we are doing something wrong in this regard. DW is determined to grow our own chicken feed, but even still, I don’t remember seeing that much fuss over a flock of chickens!
For a rabbit breed, I was looking at American Chinchilla Rabbits, but the Californian and New Zealand breeds seem to be the most available where I live. The idea of getting a meal and a pelt seems like a good deal. Tanning a pelt is something I have never done, but it might be an interesting thing to learn.
I have Californians and New Zealands as meat rabbits. Best meat ever.
Yes, please. I'm also contemplating the idea. Any info at all is good.I'd welcome any advice from experienced rabbit keepers...we're still in the "fact finding" and prepping stage of this particular journey
I have Californians and New Zealands as meat rabbits. Best meat ever.
I hear that rabbit tastes like chicken - is that true? What are you feeding your rabbits? DW and I have an area planned for the rabbit hutches, but we haven't begun building yet ... so many projects going!
I've never actually had domestic rabbit...just the wild ones Grandpa used to snare. They were scrumptious! As I understand it, the domestic ones are similar to chicken, but are the lowest cholesterol meat available. The meat can be used in any way you would use chicken, though from older rabbits, it gets tougher and mostly suitable for stews.
I'd welcome any advice from experienced rabbit keepers...we're still in the "fact finding" and prepping stage of this particular journey