Rabbits for Meat

Rabbits for Meat

Although raising rabbits for personal consumption is often enjoyable, it does mean that you will need to harvest your rabbits, either for their meat or for their pelts, or both. 

You may find this difficult at first, especially if you have grown close to your rabbits and made pets of them.

 It helps to remember that this is often the reason why you got your rabbits in the first place.

You have invested your time, money, and work in raising the rabbits so they could provide you with nutritious food and good pelts. 

In a sense, this is their purpose in life.

Be grateful for their contributions to your way of life.

Types of meat

Rabbit meat is a good source of high-quality protein and one of the most nutritious meats available.

It is fine-grained with a mild flavor. 

According to the USDA, the rabbit meat sold in the U.S. is usually sold one of three ways:

Fryer or young rabbit — the terms “fryer” or “young rabbit” refer to a rabbit weighing not less than 1 ½ pounds and rarely more than 3 ½ pounds, and less than 12 weeks of age. 

The flesh is tender, fine grained, and a bright pearly-pink color. 

These rabbits may be cooked in much the same way as young poultry.

Roaster or mature rabbit — the terms “roaster” or “mature rabbit” refer to a mature rabbit of any weight but usually more than 4 pounds and more than 8 months of age.

 The flesh is firm and coarse grained, and the muscle fiber is slightly darker in color and less tender. The fat may be a creamier color than that of a fryer or young rabbit. 

The meat of larger rabbits may be tougher, so the best methods of cooking are braising or stewing.