Grow Rabbits for Meat

Author: Joshua Harding

Author: Joshua Harding

Providing organically grown meat for the family is simple by raising bunny rabbits. And it's easy to see why since successfully raising other types of meat such as pork, chicken, and beef require more space and more effort. Plus, domestic rabbits produce an all-white meat high in quality, low in fat, and easy to digest. In fact, a lot of doctors advocate rabbit meat for individuals with intestinal or digestive problems.

Most everybody knows that bunnies can proliferate very quickly and with simply a solitary pair of rabbits it's possible to produce over 100 pounds of all-white meat each and every year. A single doe can turn out ten times her body weight each year. And the surprising thing is that it can be produced in a space smaller than 100 square feet. Rabbits can even be raised in a little apartment or garage. With a few pairs you can produce enough organically grown meat to supply a small family while having ample amounts left over for the neighbors. Chickens are another great meat producer, but they need more room and effort.

With a properly manufactured bunny cage about the only work that is generally necessary is to examine their food and water every day, perform a visual health inspection, and keep a breeding diary. Cleaning the pens every so often is also a fine idea. Bunnies are very healthy and vigorous animals and are generally able to sustain good physical health and production if kept in a hygienic home.

Contrasting many other animals, baby bunny rabbits are completely taken care of by their mother. Until they are weaned at about a month and a half to two months of age, which is also when they reach fryer size, the mother will take care of her litter without requiring any help from you. A doe's milk is very rich and nourishing and will be all a baby bunny rabbit will require.

Another benefit of raising bunny rabbits is that the meat is low in cholesterol and fat, high in protein, and much easier to digest than chicken, pork, and beef. Plus, there is no plucking required. After you've had sufficient practice you'll become skilled at sliding the hide off very quickly and have your meat in the freezer in just 10 or 15 minutes. And if you enjoy growing your own fruits or vegetables you'll be glad to know that bunny droppings make fantastic fertilizer. Manure from a lot of farm animals will burn your garden vegetables, but bunny droppings will not.

The greatest type of rabbit for meat production is perhaps the white New Zealand. These animals are enormously hefty and will get up to 13 pounds when fully mature. Most producers do not let them reach this size and will slaughter them as fryers at 8 weeks of age. The normal fryer weight is about 4 to 5 pounds and the usual litter size for New Zealand does is from 8 to 10 bunny rabbits.

A second impressive breed of meat rabbit is the white Californian. They grow to about 10 pounds when fully mature which is smaller than the New Zealand. Californian females also have fewer children in a litter than New Zealands which is 6 to 8 babies. Sometimes breeders will cross breed Californians and New Zealands as they will normally turn out extremely hearty offspring. Raising bunny rabbits for meat will usually be a fun and gratifying venture if done properly.About the Author:

Joshua Harding has been a bunny rabbit fanatic for about four decades. He has gathered a large amount of information on the issue and likes to share it with other people. He has a web site where you can find many related articles concerning raising meat rabbits, constructing rabbit pens, and more.

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