Although companion rabbits are capable of living 10 to 15 years, the vast majority of “meat” rabbits are killed at three months of age. Referred to as “fryers,” these baby rabbits weigh only 1.5 – 3.5 pounds. A small percentage are slaughtered at 8 months old or 4 pounds; they are known in the industry as “roasters.”
So week ten is the optimal time to slaughter a rabbit. The reason people raise California and New Zealand rabbits for meat is that they are very good at growing to five pounds in 10-11 weeks.
Re: Best age to butcher Rex for meat/fur
Rabbits around 4 months old are preferred for meat while pelts aren't at their best until the rabbits get mature and the hide thickens. You have to prioritize one and make up for the other by things like only using slow cooking methods on older rabbits.
Commercial use. New Zealand rabbits were not originally bred to be a domestic pet; they were bred for their fur and meat. Fryers are slaughtered at 8-12 weeks, and older rabbits are sold as roasters.
They're not worth the effort. If you're serious about keeping rabbits for meat, you need a breed built for the job. Meat rabbits are longer, fatter, and fluffier than your typical wild bunny. These are generally regarded as the best rabbits for eating – though some make good house pets as well.
Unlike beef, pork or venison, rabbit meat does not have a special name, it is simply called, "rabbit meat." Despite it being a rarity on many North American menus, it is a very popular dish across different parts of the world. Rabbit meat is unique from other meats in that it is entirely white meat.
The general consensus is that rabbit tastes similar to chicken. This is not entirely true, mostly because rabbit has a gamier and more intense flavour. The texture is different too, rabbit being more on the dry side. Some types of rabbit with great taste include Californian rabbit, silver fox, and Cinnamon rabbit.
TIL that rabbit starvation, also known as protein poisoning, is a life-threatening condition that is caused by eating too much lean protein and too little fat, carbs, and other nutrients -- even if the person is consuming an enormous amount of calories.
There's not much demand, possibly because rabbits are cute and people are superficial about their food animals. ... Not only is it more expensive, but it's a tougher meat to cook with and the amount of meat you get from a rabbit is pretty negligible compared to its size. It's difficult to get a big cut.
Rabbits are killed by one of two methods. The preferred method is dislocation of the neck. The rabbit is held firmly by the rear legs and head; it is stretched full length. Then with a hard, sharp pull, the head is bent backward to dislocate the neck.
Rabbit meat is expensive because fryers are not able to be effectively fed in large groups, require a more expensive feed ration than most other livestock and processing costs are higher per pound of meat sold.
Meat rabbit prices fluctuate, of course, but are more standard across the country than show or pet prices. A processor that buys live animals will usually pay $1.00 to $1.50 per pound. Dressed and processed rabbit meat currently goes for $6 to $7 per pound.
Answer: Two medium-size breeds, the New Zealand White (NZW) and the Californian, are the most important for meat production. They have white fur that is difficult to see if a few pieces are stuck to the carcass, and they have higher meat-to-bone ratios.
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