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Well, since I think this is on topic, I'll answer here to the best of my knowledge.
The best meat breed is a cross. Californian sire, New Zealand white dam. NZs are good mothers, Californian's not so much. The cross produces a very fast growing, very meaty fryer (butchered young @ 5 lbs, tender). An operation of keeping this cross going is a bit too much for the home meat producer, though. It might not sound like it but there is a lot to consider and a bit of juggling to do to keep a productive herd going. Too much for me.
So, instead of running a rabbitry like a commercial operation, many people are looking towards the heritage breeds that are now rare because they fell out of favor when the commercial cross took the lead for their very usable white pelts. Those heritage breeds are many. Others can be a little more plentiful. Just look on the American Rabbit Breeders Association's breed page. http://www.arba.net/Breeds.htm Anything that has a "commercial body type" or is big and meaty looking is a meat breed.
American, American Chinchilla, American Sable, Beveren, Blanc de Hotot, Californian, Champagne d' Argent, Cinnamon, Creme d' Argent, New Zealand, Palomino, Silver Fox are all commercially typed within a general weight range but they are not the only meat rabbits. Flemish Giants and Giant Chinchillas are also used for meat. The Angora breeds (English, French, Satin, Giant) give angora wool (think luxurious sweaters) but they have a meat rabbit body underneath all that wool. They are dual purpose. Then there is the Dutch - a "small" rabbit but what a dress out weight. The old 1940's publication of "Raising Poultry and Rabbit on Scraps" that has been brought into publication again, just recently, states that the Dutch is used for crossing with larger breeds (like the Flemish Giant) to increase dress out rate. Impressive for a little guy.
Speaking of little guys....the Netherland Dwarf, Holland Lop, and Mini Lop I've been told by friends are amazingly meaty for their size. I recently processed some minuscule Polish rabbits (one of the smallest breeds their is) and was shocked at how much meat they had on them. Two of them fed my family of 6 and wonderful meal ("fried" baked rabbit, mixed veggies, and mashed potatoes).
So, um, to get around to answering your questions.....*blush*.......The d'Argente breeds are said to have the best dress out weights "hands down" next to the American Chinchilla. This from the mouth of the woman to created the "Humane Rabbit Slaughter For Home Use" DVD for the Rabbit Industry Council when I asked her at a show early this year. Of course, everyone has their favorite breed and I think that good advice is to get what is eye pleasing to you and fits into your goals.
More info: dwarf and small breeds mature faster sexually (breed at 6 months) but grow to a good weight much slower. Large breeds sexually mature more slowly (breed at 9 - 12+ months) but grow (and eat) like crazy. The larger breeds reach processing weight (5lbs) somewhere between 9 - 12 weeks of age (or so you hope).
Litter sizes are much smaller for dwarf rabbits (1 - 4 kits for JWs) but can be large for large breeds (9 - 12 kits). Then there are those Dutch. My son bred them for a time. They consistently gave us 6 - 7 kits per litter and weaned themselves at 6 wks rather than the 8 wks that our Jersey Woolies and Polish do. In other words, they developed fast like a meat breed does.
Another thing to consider.....I see you have snakes. The size of a newborn dwarf kit is about he size of a full grown mouse. The size of a kit of a large or giant breed would be more like a rat. Just sayin'.
Well, that's probably more info than you bargained for. I don't want to take up any more space here. If you have any questions you can send me a message (unless the OP wants more).
Well, since I think this is on topic, I'll answer here to the best of my knowledge.
The best meat breed is a cross. Californian sire, New Zealand white dam. NZs are good mothers, Californian's not so much. The cross produces a very fast growing, very meaty fryer (butchered young @ 5 lbs, tender). An operation of keeping this cross going is a bit too much for the home meat producer, though. It might not sound like it but there is a lot to consider and a bit of juggling to do to keep a productive herd going. Too much for me.
So, instead of running a rabbitry like a commercial operation, many people are looking towards the heritage breeds that are now rare because they fell out of favor when the commercial cross took the lead for their very usable white pelts. Those heritage breeds are many. Others can be a little more plentiful. Just look on the American Rabbit Breeders Association's breed page. http://www.arba.net/Breeds.htm Anything that has a "commercial body type" or is big and meaty looking is a meat breed.
American, American Chinchilla, American Sable, Beveren, Blanc de Hotot, Californian, Champagne d' Argent, Cinnamon, Creme d' Argent, New Zealand, Palomino, Silver Fox are all commercially typed within a general weight range but they are not the only meat rabbits. Flemish Giants and Giant Chinchillas are also used for meat. The Angora breeds (English, French, Satin, Giant) give angora wool (think luxurious sweaters) but they have a meat rabbit body underneath all that wool. They are dual purpose. Then there is the Dutch - a "small" rabbit but what a dress out weight. The old 1940's publication of "Raising Poultry and Rabbit on Scraps" that has been brought into publication again, just recently, states that the Dutch is used for crossing with larger breeds (like the Flemish Giant) to increase dress out rate. Impressive for a little guy.
Speaking of little guys....the Netherland Dwarf, Holland Lop, and Mini Lop I've been told by friends are amazingly meaty for their size. I recently processed some minuscule Polish rabbits (one of the smallest breeds their is) and was shocked at how much meat they had on them. Two of them fed my family of 6 and wonderful meal ("fried" baked rabbit, mixed veggies, and mashed potatoes).
So, um, to get around to answering your questions.....*blush*.......The d'Argente breeds are said to have the best dress out weights "hands down" next to the American Chinchilla. This from the mouth of the woman to created the "Humane Rabbit Slaughter For Home Use" DVD for the Rabbit Industry Council when I asked her at a show early this year. Of course, everyone has their favorite breed and I think that good advice is to get what is eye pleasing to you and fits into your goals.
More info: dwarf and small breeds mature faster sexually (breed at 6 months) but grow to a good weight much slower. Large breeds sexually mature more slowly (breed at 9 - 12+ months) but grow (and eat) like crazy. The larger breeds reach processing weight (5lbs) somewhere between 9 - 12 weeks of age (or so you hope).
Litter sizes are much smaller for dwarf rabbits (1 - 4 kits for JWs) but can be large for large breeds (9 - 12 kits). Then there are those Dutch. My son bred them for a time. They consistently gave us 6 - 7 kits per litter and weaned themselves at 6 wks rather than the 8 wks that our Jersey Woolies and Polish do. In other words, they developed fast like a meat breed does.
Another thing to consider.....I see you have snakes. The size of a newborn dwarf kit is about he size of a full grown mouse. The size of a kit of a large or giant breed would be more like a rat. Just sayin'.
Well, that's probably more info than you bargained for. I don't want to take up any more space here. If you have any questions you can send me a message (unless the OP wants more).
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