Rabbit meat is eaten all over the world. Rabbits have been raised
since Roman times and wild rabbits have been hunted since man could
throw a spear. So why is it that some countries have such a problem
eating domesticated rabbit? Because you close your eyes and see that
happy Easter Bunny with the bright coat and painted Easter eggs and you
just can't bear to kill and eat one of those beautiful New Zealand
Whites. It is actually called the Easter Bunny Syndrome and is common in
the countries of North America particularly.
If you are not opposed to eating rabbit meat, raising rabbits to be used for meat, or raising them to be sold to other rabbit breeders, the USDA has extensively studied and discovered that rabbit meat is some of the healthiest mean known to man. It is very low in cholesterol and fat and can be added to most recipes that call for skinless chicken, pork, or veal. A typical fryer size rabbit is between 8 and 10 weeks old depending on the breed, and should weigh 3-5 pounds [1350-2250 grams] in weight. A well-managed doe can produce up to three hundred pounds [150 KG] of meat per year. That can be quite a freezer stuffer for soups, stews, BBQ, and casseroles.
Before deciding to begin this quest, the breeder should do research for laws governing the raising and killing of rabbits for food in their area. The best meat producing breeds that fare well in their temperature zone is another consideration because rabbits do not tolerate the heat very well for long periods and often require air conditioning.
If a person is considering a family operation to stock the freezer, they must weigh the start-up costs of rabbit farming and the return on investment they will see over the first year or so of production. The breeder must be able to commit to health and safety standards as well as all sanitation regulations for the health of the people using the meat, and they must be aware of diseases that can affect rabbits that make their meat unusable for food.
The breeder must also be willing to make the commitment to keep journals of the purchasing, selling, breeding, and slaughter of the rabbits in order to produce records for health inspections, other buyers or other rabbit breeders.
Rabbit meat can be a good addition to your diet, but it is something to research and consider before jumping into it.
If you are not opposed to eating rabbit meat, raising rabbits to be used for meat, or raising them to be sold to other rabbit breeders, the USDA has extensively studied and discovered that rabbit meat is some of the healthiest mean known to man. It is very low in cholesterol and fat and can be added to most recipes that call for skinless chicken, pork, or veal. A typical fryer size rabbit is between 8 and 10 weeks old depending on the breed, and should weigh 3-5 pounds [1350-2250 grams] in weight. A well-managed doe can produce up to three hundred pounds [150 KG] of meat per year. That can be quite a freezer stuffer for soups, stews, BBQ, and casseroles.
Before deciding to begin this quest, the breeder should do research for laws governing the raising and killing of rabbits for food in their area. The best meat producing breeds that fare well in their temperature zone is another consideration because rabbits do not tolerate the heat very well for long periods and often require air conditioning.
If a person is considering a family operation to stock the freezer, they must weigh the start-up costs of rabbit farming and the return on investment they will see over the first year or so of production. The breeder must be able to commit to health and safety standards as well as all sanitation regulations for the health of the people using the meat, and they must be aware of diseases that can affect rabbits that make their meat unusable for food.
The breeder must also be willing to make the commitment to keep journals of the purchasing, selling, breeding, and slaughter of the rabbits in order to produce records for health inspections, other buyers or other rabbit breeders.
Rabbit meat can be a good addition to your diet, but it is something to research and consider before jumping into it.
Alan B. Stables is a freelance writer on alternative agriculture,
has organized alternative agriculture events and has also been a guest
speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to
market agricultural produce for maximum returns.
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