If your looking to make some meat rabbits look for these breeds
(this was copied and pasted)
American (Blue or White) 9 - 12 lbs
Beveren (Black, Blue, or White) 8 - 12 lbs
Californian (White with black ears, nose, feet, and tail) 8 - 10-1/2 lbs
Champagne D'Argent (Starts as black, mature is silver) 9 - 12 lbs
American Chinchilla 9 - 12 lbs
Cinnamon 8-1/2 - 11 lbs
Creme D'Argent 8 - 11 lbs
Hotot (White with black around its eyes) 8 - 11 lbs
English Lop (Many colors - giant lop ears) 9 - 14 lbs
French Lop (Many colors - regular lop ears) 10 - 15 lbs
New Zealand (Black, Red, or White) The standard meat rabbit 9 - 12 lbs
Palomino 8 - 11 lbs
Satin (Shiny coat - many colors) 8-1/2 - 11 lbs
Silver Fox (fur resembles fox) 9 - 12 lbs
Also, I think a buck could go sterile for up to 4 weeks if in 95 degrees or more, to cool em down a bit you can freeze a couple 2 liter bottle and put em next to the rabbits cage or in the rabbits cage, when you want to breed the doe, put her in once then put her in again in an hour or two I believe it increases the chances of getting the eggs fertile and the number of kits.
With your does though its reccomended they are bred like 2-4 weeks after they wean there litter or else the number of eggs they produce can keep decreasing and decreasing.