Rabbits for Meat

[bigredfeather]

We are considering trying our hand at meat rabbits. Does anyone else raise them? Is it worthwhile as a meat source? What breeds do you raise for meat?

Thanks in advance for infomation.

 

[Soccer Mom]

Californians or New Zealands are excellent choices for meat rabbits and a good starter breed. That's what most of the 4H kids around here raise. I am partial to the Florida White, which is a much smaller rabbit, but very meaty and without a lot of bone. I've heard them described as a little brick of meat. You need less room for a FW and less feed, but you get a lot of meat for your return.

Here is the ARBA website.

http://www.arba.net/

PS: Rabbit is excellent to cook with. Very lean.

 

[Chicks_N_Horses]

My aunt and uncle raise the big white ones for meat. They are good but I prefer wild rabbit over raised any day of the week. They really enjoy it and have been doing it as long as I can remember.

 

[cassie]

Best meat rabbits are New Zealands, Californians, and Florida Whtes. Florida Whites are a little smaller, but they have an excellent dressing percentage. They yield a lot of meat.

 

[Southernbelle]

I raise New Zealand Whites - they have an excellent meat::bone ratio. Get rabbits from a reputible source - mine came from a long, long line of meat producers, so they're very meaty and easy keepers: breed back fast and easy, good mothering skills, etc.

 

[vkulesh]

I raise NZ blacks. I like black because it is easier to see and pick up the bits and pieces of fur when you are processing them. Plus they are real cute too. I feed mine hay/turnips/other_garden_produce. Only feed a little bit of pellets to nursing does. This way it is a lot cheaper even though they take 2-3 more weeks to grow to desired size.