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The best rabbits for meat were developed in the US
Good Meat to Bone Ratio
The California is a meat rabbit developed in the United States. Typically they weigh about 9-10 pounds and have white fur with black nose, ears, feet and tail. They are usually rather plump but have fine bones, meaning theres a good ratio of meat to bone. A California doe will usually produce a little of 6-8 babies.
The New Zealand meat rabbits is another breed developed in the United Stated, weighing 10-13 pounds when full grown. Their fur can range from white (thus New Zealand White) to red or black. They grow rapidly reaching 4-5 pounds by 8 weeks of age, with a well-muscled body and ears with prominent veins. A New Zealand doe will usually produce a litter of 8-10 babies.
Two other rabbit breeds bred and raised for their meat are the Champagne DArgent and the Florida White. The Champagne is a medium length with larger hindquarters and usually weighs between 10 and 15 pounds when mature. On the other hand the Florida White is smaller, only 4-6 pounds and considered a better breed for the fryer market. It is becoming more and more popular with the backyard breeders of meat rabbits.
Here are just a few facts about the meat produced by rabbits:
There are links online for finding breeders of the various meat rabbit breeds. Before buying breeding pairs, ask if you can see where they are being raised. Beware though that in an effort to keep down the introduction of disease some breeders will not permit you to tour their facility.
Here's more information about raising rabbits, how to build a rabbit hutch, what to feed rabbits, rabbit breeds and breeding rabbits.